Best 4 Another Chicken Florentine Recipes

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Indulge in the culinary delight of Chicken Florentine, a classic dish that combines the tender texture of chicken with the vibrant flavors of spinach and creamy sauce. This delectable dish is a symphony of tastes and textures, making it a favorite among food enthusiasts. In this comprehensive guide, we present to you a collection of Chicken Florentine recipes that cater to diverse preferences and cooking styles. From traditional preparations to innovative twists, these recipes offer a culinary journey that will tantalize your taste buds. Explore the rich heritage and versatility of Chicken Florentine as we unveil the secrets behind this timeless dish. Whether you prefer a quick and easy skillet meal or a more elaborate baked casserole, our recipes provide step-by-step instructions to ensure success in your kitchen. So, gather your ingredients, prepare your palate, and embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Chicken Florentine Pasta in a light creamy sauce (it actually doesn't have any cream in it at all!). The spinach in this pasta is vibrant, healthy and tasty. This pasta also reheats really well - creamy as ever!

Provided by Natasha Kravchuk

Categories     Easy

Time 30m

Number Of Ingredients 14

8 oz linguine pasta (cooked to package instructions)
Olive oil to sauté
2 small/medium boneless skinless chicken breasts
1/2 lb button mushrooms (white or brown)
1 bunch green onion ((1 cup chopped) (green and white parts))
2 Tbsp unsalted butter
3 Tbsp all-purpose flour
2-3 garlic cloves (pressed)
1 cup chicken broth
1 cup whole milk
1/2 tsp salt (or to taste)
1/8 tsp black pepper (or to taste)
4 cups fresh baby spinach (loosely packed)
Freshly grated parmesan to serve

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.

Nutrition Facts : Calories 416 kcal, Carbohydrate 54 g, Protein 26 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 482 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CHICKEN FLORENTINE STYLE



Chicken Florentine Style image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

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



Chicken Florentine image

These individual chicken breast rolls may take some time to prepare, but their outstanding flavor makes it well worth it. Get ready to copy the recipe for all who taste it!

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

10 boneless skinless chicken breast halves
2 tablespoons honey
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 cups shredded cheddar cheese
1/3 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon pepper
1 large egg
1/3 cup whole milk
1 cup dry bread crumbs
Oil for deep-fat frying

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.

Nutrition Facts :

ANOTHER CHICKEN FLORENTINE



Another Chicken Florentine image

This is a simple dish suitable for 2 or 3. Can easily be doubled. Ingredients most of us always have on hand. If you want more spice you can add 1 tablespoon curry powder and 1/4 teaspoon garlic powder. We prefer ours without.

Provided by Dorel

Categories     Chicken Breast

Time 55m

Yield 1 casserole, 2-3 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed and squeeze-drained
2 boneless skinless chicken breast halves, cut bite size
1 (10 ounce) can cream of chicken soup or 1 (10 ounce) can cream of mushroom soup
1/4 cup mayonnaise or 1/4 cup Miracle Whip
1/4 teaspoon onion powder
1 tablespoon butter or 1 tablespoon margarine
1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese

Steps:

  • Layer spinach in bottom of 1 1/2 or 2 quart casserole dish.
  • Spread cut up chicken over spinach.
  • Combine next 3 ingredients in a bowl, add curry and garlic if using, and mix well.
  • Spread over chicken layer.
  • Melt butter in microwave, add bread crumbs and cheese and stir to combine.
  • Spread over all.
  • Bake uncovered 40 minutes at 350F. Check for doneness.

Tips:

  • Use fresh spinach: Fresh spinach is more flavorful and nutritious than frozen spinach. If you're using frozen spinach, be sure to thaw it and squeeze out all the excess water before using.
  • Don't overcook the chicken: Chicken breasts can easily become dry and tough if they're overcooked. Cook them just until they're cooked through, about 6-8 minutes per side.
  • Use high-quality cheese: The type of cheese you use will make a big difference in the flavor of the dish. Use a good-quality Parmesan cheese and a creamy, flavorful cheese like Gruyère or Fontina.
  • Don't skimp on the sauce: The sauce is what brings the dish together. Make sure to use a generous amount of sauce so that the chicken and spinach are well-coated.
  • Serve immediately: Chicken Florentine is best served immediately after it's made. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

Chicken Florentine is a classic dish that is both delicious and elegant. It's perfect for a special occasion or a weeknight meal. With a few simple tips, you can make sure that your Chicken Florentine turns out perfectly every time. Enjoy your delicious Chicken Florentine!

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