Chicken Florentine Alla Fattoria Recipes

CHICKEN FLORENTINE STYLE

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

CHICKEN FLORENTINE PASTA

Steps:

• Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue on).
• Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 Tbsp oil. Add chicken and sauté the first side until golden brown (5 min), flip, cover and sauté another 5 min or until cooked through. Remove from pan and rest 10 min before slicing against the grain.
• In the same pan, add 1 Tbsp oil if needed along with sliced mushrooms and green onion. Sauté until soft and golden (5 min). Remove from pan and set aside.
• In the same pan, add 2 Tbsp butter, 3 Tbsp flour and pressed garlic then whisk 2 min. Slowly whisk in 1 cup chicken broth then 1 cup milk. Bring to a simmer and whisk until smooth and creamy (2 min). Add spinach and stir until wilted (1 min). Add 1/2 tsp salt and 1/8 tsp pepper or season to taste.
• Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season to taste if needed and serve with parmesan cheese.

CHICKEN FLORENTINE ALLA FATTORIA

Steps:

• Defrost spinach in microwave, then drain in a colander in sink, squeezing out excess water. Grate a fresh lemon and reserve 1 teaspoon zest. Mince one shallot and one garlic clove. Pour 1/2 cup Hidden Valley Original Ranch Light into a wide shallow dish. Set aside.
• Rinse chicken breasts. Place two chicken breasts at a time between 2 pieces plastic wrap. Pound chicken to 1/4" thickness using a flat mallet or rolling pin. Repeat with remaining chicken. Blot chicken lightly. Place prepared chicken breasts in ranch dressing, turning until thoroughly coated.
• Into a large resealable plastic bag or container, add 3/4 cup unseasoned breadcrumbs, 3/4 cup Parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground pepper. Seal bag and shake well. Add two chicken breasts at a time to bag then seal. Shake until chicken is evenly coated. Bread the remaining chicken.
• In a large, wide skillet (with an accompanying lid) over medium heat, warm 2 tablespoons light olive oil. Add chicken and cook, 4-5 minutes per side, or until chicken reaches 165°F . Cover. Keep warmed on lowest heat.
• In medium saucepan, heat 1 tablespoon light olive oil. Saute shallots until translucent. Add garlic and cook 1 minute longer. Sprinkle in 2 tablespoons all-purpose flour and stir well. Whisk in the chicken broth, 2-4 tablespoons white wine, lemon zest, and 1/8-1/4 teaspoon ground nutmeg. Bring mixture to a full boil over high heat. Reduce heat to medium-low. Cook until thickened, about 2 minutes. Stir in spinach and heat through. Whisk in 1/2 cup Hidden Valley Original Ranch Light and 2 tablespoons grated parmesan cheese. Season lightly with freshly ground black pepper.
• Ladle sauce over chicken in skillet. Place a slice of provolone cheese over each breast. Garnish with minced olives. Cover skillet. Warm over low heat until cheese melts. Serve and enjoy!

CHICKEN FLORENTINE PASTA

Steps:

• Cook the pasta according to package directions in lightly salted water. Drain and set aside.
• Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
• Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
• Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
• Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

EASY CHICKEN FLORENTINE

Steps:

• Season chicken with salt and pepper.
• Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
• Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
• Serve on plates and top with shredded mozzarella cheese.