Chicken With Garlic Florentine Sauce Recipes

CHICKEN WITH FLORENTINE SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.

CHICKEN WITH GARLIC SAUCE

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes., Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes., Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat., Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.

CHICKEN FLORENTINE

Steps:

• Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours. , In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs. , Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.

CHICKEN FLORENTINE IN A WHITE WINE SAUCE

Steps:

• Sauté ½ the garlic in 2-3 tablespoons butter (this amount is a guess...but be generous with it) in a frying pan until softened (do NOT brown it!). Add spinach and cook, stirring frequently until spinach is softened and quite shrunken. Remove from heat and allow to cool.
• Pound breasts flat (the thinner the better). and lightly salt them. Roll spinach/garlic mixture up in the breasts then lightly coat them in crumbs. Place seam side down in a deep baking dish. Bake uncovered in a 300 degree oven while you make the sauce.
• Sauce:Melt a lot of butter (once again... be generous and use more than you think you should) in the same frying pan the spinach was sautéed inches Add the remaining garlic and sauté...(do NOT brown it!). Whisk in sufficient flour to make a thick roux...do NOT brown the roux! Whisk in the wine and bring to boil whisking constantly. After the alcohol has had a chance to evaporate and as the sauce thickens, add sugar to taste but the sauce should remain slightly bitter as it will lose this bitterness in the oven. Once thickened, pour the sauce over the chicken breasts.
• Bake the whole thing, uncovered in a 350 degree oven until you want to eat. 1 hour is usually plenty but this meal is designed to be prepared at your convenience and lowering the temperature and allowing it to sit will not hurt it.
• Presentation: I recommend removing the breasts from the sauce onto a cutting board to cool slightly (if cut while too hot they will disintegrate -- I found this out the hard way). Then, slice them into about 1 cm slices so that each slice is a little circle of chicken surrounding the spinach. Press white rice into a small bowl and invert it in the centre of the plate, remove the bowl so a uniform hemispheric mound of rice remains. Arrange the chicken slices in a circle around the rice. Drizzle some sauce over the chicken and rice. Serve remaining sauce in a gravy boat or small pitcher. Remember to keep the sauce warm and don't dilly-dally while cutting -- get it to to the table hot!

CHICKEN FLORENTINE WITH TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart loaf pan.
• Combine spinach, onion, cream cheese, butter, and Parmesan cheese in a medium bowl. Lay 1/2 of the spinach mixture over the bottom of the prepared pan.
• Combine spaghetti sauce, 1 teaspoon pepper, and garlic in another bowl.
• Stuff each chicken cutlet with 1/4 of the remaining spinach mixture. Fold in half and place in the pan. Sprinkle with remaining pepper and pour spaghetti sauce mixture over top.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes.

CHICKEN WITH GARLIC FLORENTINE SAUCE

Steps:

• In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat.
• 2. sear chicken on one side and trandsfer to sheet pans cook as usual3. In a braiser sauce pan, saute onions in remaining oil for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended.
• 4. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through.