CHICKEN FLORENTINE
Chicken Florentine is a quick one skillet meal that's ready in about 30 minutes!
Provided by Blair Lonergan
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper, to taste.
- Heat oil in a large skillet over medium-high heat. When oil shimmers, add chicken and cook for at least 5-6 minutes (or until nicely browned on the first side). Flip the chicken breast over and brown on the second side (about 6-10 more minutes). The chicken is done when it reaches an internal temperature of 165 degrees F. Remove chicken and set aside on a plate. Cover with foil to keep warm.
- Add onion to the skillet and cook, stirring frequently, until tender (about 3-5 minutes). Scrape up all of the browned chicken bits from the bottom of the pan so that the flavor incorporates into your sauce! Add garlic and cook, stirring, for one more minute.
- Stir in the Dijon, soup and water; bring to a boil. Reduce heat to low, stir in spinach, salt, pepper and nutmeg; cook for about 3 minutes (or until spinach is warmed through). Stir in half-and-half and simmer for 3-4 more minutes (do not boil). Add extra half-and-half, as needed, to thin sauce to reach desired consistency. Taste the sauce and season with additional salt and pepper, if necessary.
- Return chicken to the skillet and spoon sauce over top. Garnish with grated Parmesan cheese and fresh herbs, if desired.
Nutrition Facts : ServingSize 1 /4 of the chicken and sauce, Calories 427.5 kcal, Carbohydrate 12.9 g, Protein 56.5 g, Fat 14.9 g, SaturatedFat 4.3 g, Cholesterol 147.2 mg, Sodium 791.8 mg, Fiber 2.2 g, Sugar 4.4 g, UnsaturatedFat 7 g
CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
ROLLED PORK FLORENTINE
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees F. Set the pork on a cutting board and imagine you're going to cut an upside-down letter T into it: in other words, slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper, and set aside.
- Rinse the spinach and spin dry, allowing a little water to remain clinging to the leaves. Put it in a saute pan, cover, and wilt, about 5 minutes. Lay the spinach on a clean tea or kitchen towel and squeeze dry. Chop, and set aside.
- Wipe out the pan and put if back on the stove. Fry the bacon until cooked, remove to drain. Pour off all but a tablespoon or 2 of the fat and fry the onion until golden. Add the garlic and cook 1 minute. Stir through the bread crumbs and spinach. Season with salt and pepper.
- Pat the stuffing over the meat, leaving a 1-inch border. Roll and tie the pork at 2-inch intervals. Wipe out the saute pan and heat the oil in it. Brown the meat on all sides, pour in the wine, and then transfer to the oven and roast until done, about 45 minutes. Remove from the oven and let the meat rest 10 minutes. Wrap for later, or slice and serve with the pan juices poured over.
CHICKEN FLORENTINE PIZZA
Pizza at home can be just as tasty as one from a local pizzeria. This pizza gets a jumpstart by using a lot of ready-made ingredients, including the dough. The trick is how you cook the dough.
Provided by thedailygourmet
Categories Pizza
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Mix salt and garlic powder together in a small bowl.
- Combine spinach and water in a microwave steamer. Microwave on high for 60 seconds. Drain spinach, then squeeze out any excess water.
- Roll pizza dough on a lightly floured surface to a 14-inch circle.
- Pour oil into a 12-inch cast iron skillet. Sprinkle 1/2 of the garlic salt over the bottom of the skillet. Place dough into the skillet and shape crust so edges come up the sides of the skillet. Prick holes in the bottom of the dough with a fork.
- Spread pizza sauce over the dough. Sprinkle 1/2 of the Italian cheese over the sauce. Add spinach, chicken, then sun-dried tomatoes. Top with remaining cheese.
- Bake in the preheated oven for 20 minutes.
- Remove from the oven. Run butter along the edges of the crust, then sprinkle the remaining garlic salt over the melted butter. Bake for 5 more minutes.
- Transfer pizza to a pizza peel and let rest for 5 minutes before slicing.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 26 g, Cholesterol 15.8 mg, Fat 8.3 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 592.1 mg, Sugar 3.6 g
CHICKEN FLORENTINE IN PUFF PASTRY
While looking in the fridge to decide on something to make with chicken breast, I looked in the freezer and saw some pastry sheets and frozen spinach. My wife loves beef and salmon Wellington, so I thought why not chicken? It turned out excellent! Impress your friends with this one. Top with a Bearnaise or Hollandaise sauce.
Provided by L Glenn Harvey
Categories Chicken Main Dishes
Time 1h
Yield 3
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place spinach in a microwave-safe bowl. Cover and microwave on medium power for 6 minutes. Remove cover and stir. Remove to a strainer and let cool.
- While the spinach is cooking, butterfly the chicken without cutting all the way through. Whisk egg and water together in a small bowl. Unfold pastry sheet and cut down the folds to make 3 equal pieces.
- Melt butter in a large skillet over medium heat and add chicken. Saute until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. Remove to a plate.
- Squeeze spinach to remove excess water. Combine spinach with garlic, lemon juice, mayonnaise, Parmesan cheese, thyme, salt, and pepper; mix well.
- Put 1/3 of the spinach mixture in each open chicken breast and top with a 1 slice of provolone cheese. Fold the top of each chicken breast in order to sandwich the spinach and cheese in between. Place each chicken breast on a piece of puff pastry; wrap the pastry around the breast and tuck underneath to seal. Transfer to the prepared baking sheet and brush with egg wash.
- Bake in the preheated oven until pastry is golden brown, about 30 minutes.
Nutrition Facts : Calories 827.8 calories, Carbohydrate 42.2 g, Cholesterol 175.4 mg, Fat 51.7 g, Fiber 4.2 g, Protein 48.9 g, SaturatedFat 17.4 g, Sodium 691.3 mg, Sugar 1.7 g
PORK TENDERLOIN FLORENTINE
My husband and I came up with this recipe one day when I had a pork tenderloin and didn't know what to do with it. It was so good, we invited friends over for a sample the next weekend.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten with the flat side of a meat mallet or rolling pin to 1/4-in. thickness. Remove plastic and sprinkle meat with garlic powder; set aside. , Separate caps from stems of three mushrooms; set caps aside. Chop stems and remaining mushrooms to measure 1/2 cup. In a bowl, combine chopped mushrooms, half the spinach, stuffing mix, 2 tablespoons cheese, butter and onion; mix well. Spread over tenderloin. Roll up, starting with a long edge. Secure with toothpicks. , Place, seam side down, in a greased 13x9-in. baking pan; brush lightly with browning sauce if desired. Top with remaining spinach; sprinkle with nutmeg. Arrange mushroom caps around meat; sprinkle with remaining Parmesan. , Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes longer or until a thermometer inserted into meat layer reads 160°-170°. Cut into 1-in. slices.
Nutrition Facts : Calories 275 calories, Fat 14g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 382mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein.
PESTO CHICKEN FLORENTINE
Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!
Provided by MINERFAMILY
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
- Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
- In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
- Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.
Nutrition Facts : Calories 571.6 calories, Carbohydrate 57.3 g, Cholesterol 84.2 mg, Fat 19.3 g, Fiber 2.5 g, Protein 41.9 g, SaturatedFat 6.3 g, Sodium 1707.1 mg, Sugar 2 g
WEEKNIGHT CHICKEN FLORENTINE PASTA
This dish is so fast to make, and is company worthy. For faster preparation- wilt the spinach at the same time you drain the pasta. You can also take three regular chicken breasts and cut them in half.
Provided by thedailygourmet
Categories Chicken Pasta
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
- Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
- Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
- To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.
Nutrition Facts : Calories 633.6 calories, Carbohydrate 61.5 g, Cholesterol 127.1 mg, Fat 25.1 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 14 g, Sodium 527.1 mg, Sugar 4 g
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