CRISPY CHICKEN FLORENTINE MELT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Make a breading assembly line with 3 separate dishes: flour seasoned with salt and pepper, milk and eggs whisked together and panko seasoned with salt and pepper. Season the chicken breasts with salt and pepper, then bread them by dredging in the flour, then dipping in the egg mixture and finally coating in the crumbs. Set aside.
- Melt 4 tablespoons of the butter with 4 tablespoons of the olive oil in a large skillet over medium heat. Brown the chicken breasts on the first side for 3 to 4 minutes, being careful not to burn them. Flip and brown them for another 3 to 4 minutes. Remove to a rack placed over a baking sheet and transfer to the oven to finish cooking, about 5 minutes.
- Remove the chicken from the oven and turn on the broiler. Top the chicken with the mozzarella slices and broil until the cheese is melted.
- Heat a small skillet over medium-high heat and add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the tomatoes, sprinkle with salt and pepper and toss to cook quickly until the tomatoes start to break apart, about 2 minutes. Add the spinach and garlic, then stir/toss to wilt the spinach, 2 to 3 minutes. Spoon the tomato/spinach mixture over the chicken and serve.
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.
CREAMY CHICKEN FLORENTINE
Get a classic right off a restaurant menu with our Creamy Chicken Florentine recipe! Fresh spinach and garlic make this chicken Florentine recipe so tasty.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Mix cream cheese spread, milk and garlic powder until blended.
- Cook and stir chicken and peppers in large nonstick skillet on medium heat 6 to 8 min. or until chicken is done.
- Add cream cheese mixture; cook and stir 3 min. or until heated through. Remove from heat.
- Stir in spinach and pasta; top with nuts.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
CREAMY CHICKEN FLORENTINE SOUP
From most recent book. Haven't tried. Reduced fat cream cheese adds richness to this quick chicken soup. To save time, purchse chopped frozen spinach rather than whole leaves.
Provided by Lizzie Rodriquez
Categories Chicken Breast
Time 40m
Yield 4 1.25 cup servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium heavy-bottomed saucepan, heat oil over medium heat. Add onion, garlic, salt and pepper; cook, stirring occassionally until the onion is softened, about 7 minutes.
- Add chicken, and spinach; stir for 1 minute. Add cream cheese and stir until melted. Add broth, bring to a simmer, and simmer until chicken is cooked through, about 5 minutes. Serve warm.
Nutrition Facts : Calories 216.7, Fat 8.6, SaturatedFat 2.9, Cholesterol 57.3, Sodium 277.3, Carbohydrate 8.5, Fiber 2.5, Sugar 1.6, Protein 27.8
CHEESY CHICKEN FLORENTINE CASSEROLE
My boyfriend prefers to boil and shred the chicken, but I think the consistency is better when you get to cut into a piece of chicken, surrounded by cheese and a creamy spinach sauce. One of my absolute favorite meals.
Provided by Kaylee Sawyer
Categories Chicken Casserole
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
- Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
- While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
- Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
- Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 1386.3 calories, Carbohydrate 19.2 g, Cholesterol 453.4 mg, Fat 120.1 g, Fiber 2.8 g, Protein 60.5 g, SaturatedFat 73.4 g, Sodium 1660.3 mg, Sugar 3.3 g
CHICKEN BREAST FLORENTINE
Make and share this Chicken Breast Florentine recipe from Food.com.
Provided by Just Cher
Categories Chicken Breast
Time P1DT1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare marinade.
- Marinate chicken breasts for 24 hours.
- Preheat oven to 350 degrees.
- Remove chicken from marinade and pat dry with paper towels.
- Saute chicken in 2 tsp olive oil in a hot skillet until lightly browned on both sides.
- Remove from pan and finish cooking in oven 35 minutes.
- Meanwhile add to skillet shallots, garlic, white wine, cream, parmesan cheese, spinach& salt& pepper to taste.
- Simmer 3 to 5 minutes until well blended and spinach is limp.
- Serve sauce hot over chicken with angel hair pasta.
CREAMY CHICKEN FLORENTINE PASTA
Creamy and comforting, this creamy chicken Florentine pasta is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. You can easily feed more by increasing your pasta.
Provided by bfr610
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.
- Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.
- Toss bread crumbs with melted butter; sprinkle over the casserole.
- Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 32.1 g, Cholesterol 78 mg, Fat 26.6 g, Fiber 2.7 g, Protein 28.4 g, SaturatedFat 9 g, Sodium 667.4 mg, Sugar 2.9 g
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