Chicken Florentine Ring 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

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.

CHICKEN FLORENTINE RING

Steps:

• 1. Preheat oven to 375 degrees. In a 2 Qt bowl, flake chicken until finely shredded. Chop bell pepper. Add to chicken along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well.
• 2. Unroll crescent dough; separate into 16 triangles. Arrange triangles in circle on 13" round baking pan with wide ends of triangles overlapping in the center and points toward the outside.
• 3. Using a spoon/medium cookie dough scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. ~~~~Filling will not be completely covered~~~~~~~~~.
• If making individual rolls, take pointed end up over filling and tuck under wide end, bring the sides up to form a pouch. Reduce cooking time by 5 minutes.
• 4. Bake 20-25 mins or until golden brown.

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.