Chicken And Rice Florentine Recipes

CHICKEN FLORENTINE RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
• Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
• Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
• In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
• Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.

FLORENTINE RICE

Steps:

• In a skillet, saute red pepper in butter until tender. Stir in the spinach, onion, garlic, rosemary and pepper; cook until spinach is wilted. Stir in the rice, Parmesan cheese and pine nuts; cook for 1-2 minutes or until heated through.

CHICKEN FLORENTINE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
• Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.

CHICKEN AND SPINACH FLORENTINE

Steps:

• heat oil in large, deep skillet; add chicken; cook 15-20 minutes, or until chicken is fully cooked through, stirring frequently.
• add spices, spinach, rice, tomatoes and broth, 4 cups to begin with, add a bit more as you see fit; mix well.
• Bring to a boil; reduce heat to low; cover. Simmer 10 minutes.
• Stir in parmesan cheese. Let stand 5 mins; Serve hot.

CREAM OF CHICKEN AND RICE FLORENTINE

Steps:

• In a dutch oven, heat oil over medium-high heat, reduce heat to medium. Add chicken; cook for 12-15 minutes or until no longer pink turning once halfway through cooking. Transfer chicken to a plate to cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.
• Meanwhile, add onions, mushrooms, carrot and garlic to dutch oven; cook for 5 minutes, stirring occasionally. Stir in rice; cook 1 minute more. Add broth, water, 1/2 teaspoons pepper and the nutmeg. Bring to boiling; reduce heat and simmer, covered, for 15 minutes.
• In a small bowl stir together one can of the evaporated milk and the flour; stir into mixture in dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.
• Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. To serve, ladle soup into bowls and sprinkle with additional black pepper, if desired.

CHICKEN -RICE FLORENTINE

Steps:

• Cook bacon in a lage skillet until crisp; drain, reserving 1 tablespoon of drippings in skillet. Crumble bacon, and set aside.
• Add chicken and onion to reserved drippings; cook over medium heat, stirring constantly, until chicken is done.
• Add 3/4 cup water and next 4 ingredients.
• Bring to a boil; stir in rice. Cover and remove from heat, and let stand 5 minutes or until liquid is absorbed and rice is tender.
• Stir in bacon and cheese.

CHICKEN FLORENTINE

Steps:

• Put a large skillet over medium-high heat for 2 or 3 minutes.
• Add 2 tablespoons extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around
• Put about .25 cup of flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
• Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
• Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Add 1 pound spinach to the skillet and cook, undisturbed, until the liquid from the spinach evaporates completely.
• With the heat still on medium-high, add .5 cup of white wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Wait 30 seconds, then stir in .5 cup heavy or sour cream (yogurt is fine if you keep the heat low). Turn heat to low, stirring, until slightly thickened.
• Return the chicken to the skillet, turn in the sauce and serve.

15 MINUTE CHICKEN & RICE FLORENTINE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet.
• Add water, soup and nutmeg to skillet; stir. Bring to boil.
• Stir in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 5 min.