Best 2 Garlic Cream Chicken Florentine Recipes

Tantalize your taste buds with Garlic Cream Chicken Florentine, a symphony of flavors that will leave you craving for more. This delectable dish features tender chicken breasts smothered in a luscious garlic cream sauce, nestled amidst a bed of vibrant sautéed spinach and juicy tomatoes. The creamy sauce, infused with aromatic garlic and a hint of white wine, envelops the chicken and vegetables, creating a harmonious blend of textures and flavors. Accompanying this main course are two equally delightful recipes: a refreshing cucumber salad with a tangy dressing and a classic mashed potato dish that provides a comforting and hearty complement. Each recipe is carefully crafted to complement the Garlic Cream Chicken Florentine, offering a well-rounded and satisfying meal that will impress your family and friends.

Let's cook with our recipes!

CHICKEN FLORENTINE RISOTTO WITH GARLIC PARMESAN CREAM

Chicken Florentine Risotto with Garlic Parmesan Cream image

Provided by Food Network

Categories main-dish

Time 47m

Yield 6 servings

Number Of Ingredients 15

Ingredients

6 cups chicken broth
2 tablespoons olive oil
1 1/2 pounds chicken breast, skinless, cut into 1-inch cubes
Salt and pepper
2 cups dry vermouth
1 pound fresh spinach, thoroughly washed
1 teaspoon butter, plus 1 tablespoon
1 small yellow onion, diced
2 ribs celery, finely diced
5 cloves minced garlic, plus 2 teaspoons
1 package arborio rice (32 ounces)
1/2 teaspoon saffron threads
1/3 cup grated Parmesan
1/3 cup heavy cream
Chives, for garnish

Steps:

Warm the chicken broth over low heat.
In a saute pan, add 1 tablespoon olive oil. Season chicken with salt and pepper, and saute in oil over medium heat. When chicken is brown, add a splash of the vermouth. Allow it to evaporate and continue to cook for 5 more minutes. Check for doneness ¿ do not over cook. Remove the chicken from the pan and set aside.
Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan. Add the spinach and saute. Season with salt and pepper and cook until the spinach is barely wilted. Remove spinach from pan and set aside.
In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery. After 2 minutes, add the 5 cloves of minced garlic. Continue to saute until onions are translucent. Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes. Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed. Add a ladle of chicken stock and continue to stir until absorbed completely. Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another.
Cooking time will be approximately 22 minutes for al dente. After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice. After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream. Check seasoning, adding salt and pepper if needed. Remove from heat, transfer to a serving dish and garnish with chives.

GARLIC-CREAM CHICKEN FLORENTINE

Garlic-Cream Chicken Florentine image

No wonder Sarah Vasques of Milford, New Hampshire loves this dish so much. It's loaded with tender chunks of garlic-seasoned chicken and covered in a creamy, comforting sauce.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 1 serving.

Number Of Ingredients 10

Ingredients

1 boneless skinless chicken breast half (4 ounces), cut into 1-inch cubes
1/8 teaspoon salt
1/8 teaspoon pepper
1 shallot, chopped
1 to 2 garlic cloves, minced
1 tablespoon butter
1/2 teaspoon all-purpose flour
1/2 cup half-and-half cream
3/4 cup fresh baby spinach
2 slices French bread baguette, toasted

Steps:

Sprinkle chicken with salt and pepper. In a small skillet, saute the chicken, shallot and garlic in butter until chicken is no longer pink. Remove and keep warm. , In a small bowl, combine the flour and cream until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute. Add spinach and chicken; heat through. Serve with toasted baguette.

Nutrition Facts : Calories 496 calories, Fat 24g fat (13g saturated fat), Cholesterol 143mg cholesterol, Sodium 672mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: Fresh ingredients will give your dish the best flavor. If possible, use organic ingredients.
Don't Overcook the Chicken: Chicken can easily become dry and tough if it's overcooked. Cook it just until it's cooked through.
Make Sure the Sauce is Thickened: The sauce should be thick enough to coat the chicken and vegetables. If it's too thin, add a little more flour or cornstarch.
Serve Immediately: This dish is best served immediately after it's made. The chicken and vegetables will be at their best.

Conclusion:

Garlic Cream Chicken Florentine is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's packed with flavor and nutrients, and it's sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed.