We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Chicken Florentine Shopping Tips
Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.
Chicken Florentine Cooking Tips
Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.
Chicken Florentine Recipe 2021 : The Best Method Ever
Today I will be sharing Chicken Florentine Recipe with all of you. If you are like me who loves chicken you will find this recipe super useful for sure.
You can make almost anything out of chicken be it simple dishes like stew or fried chicken, or Michelin style dishes, chicken serves for all. Florentine is such a dish that has a creamy and flavored Florentine sauce along with pan-fried chicken breasts, garnished with a dash of parsley.
- 1 (16 ounce) package rigatoni pasta
- 2 tablespoons olive oil
- 2 pounds boneless chicken, cubed
- ¼ cup sliced fresh mushrooms, or more to taste
- 3 cloves garlic, chopped
- 1 (26 ounce) jar spaghetti sauce
- 1 pint half-and-half
- 1 teaspoon Italian seasoning, or to taste (Optional)
- 1 (10 ounce) package fresh spinach, chopped
- 1 cup shredded mozzarella cheese (Optional)
- 1 tablespoon shredded Parmesan cheese, or more to taste
- 8 leaves fresh basil, or to taste
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
Heat olive oil in a skillet over medium-high heat saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet saute until mushrooms are tender, 5 to 10 minutes. Add garlic saute until fragrant and golden, 1 to 2 minutes.
Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
Stir pasta into sauce and add mozzarella cheese stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 4 skinless, boneless chicken breast halves - cut into strips
- 2 cups fresh spinach leaves
- 1 (4.5 ounce) package dry Alfredo sauce mix
- 2 tablespoons pesto
- 1 (8 ounce) package dry penne pasta
- 1 tablespoon grated Romano cheese
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.
- 2 teaspoons olive oil, or as needed
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 8 chicken breast tenders
- ½ pound baby spinach, or more to taste
- 1 (20 ounce) jar marinara sauce
- 1 (16 ounce) package fettuccine
- 8 ounces grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium heat cook and stir onion in the hot oil until just fragrant, 3 to 5 minutes. Add garlic and cook for about 45 seconds. Mix chicken tenders into onion mixture cook until chicken is browned, 3 to 4 minutes per side. Transfer chicken mixture to a 9x13-inch baking dish.
Cover chicken mixture with spinach pour marinara sauce over spinach layer. Cover the baking dish with aluminum foil.
Bake in the preheated oven until chicken is no longer pink in the center and spinach is wilted, about 30 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer fettuccine to serving plates.
Top each plate with chicken-marinara mixture garnish each serving with Parmesan cheese.
Creamy Italian Chicken Florentine
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.
Baked Chicken Florentine
Quick and easy, but nice enough to serve to company, this Italian classic can be made with either mozzarella, or with cheddar.
1 pound boneless skinless chicken breasts (3-4 medium sized chicken breasts)
4 cups spinach leaves
5 tablespoons olive oil, divided
2 teaspoons garlic powder, divided
2 teaspoons dried oregano, divided
salt and pepper
4 roma tomatoes, diced (separated into 2 equal groups)
8 ounces Cabot Extra Sharp Cheddar or Cracked Peppercorn Cheddar Cheese, shredded (about 2 cups)
1 tablespoon fresh basil, chopped
½ lemon, juiced
Interested in creating this tasty recipe?
Get the ingredients you need at a convenient nearby location.
Prep: 25 mins | Cook: 25 mins | Total: 50 mins
PREHEAT oven to 375° F.
LAY chicken breast on a cutting board, cover tightly with plastic wrap and using a rolling pin or mallet, pound chicken breast evenly into thin uniform pieces.
PLACE spinach in bottom of large baking dish, drizzle with 1 tablespoon olive oil.
LAY thin chicken breasts on top of spinach
DRIZZLE chicken with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano and season with salt and pepper.
COVER chicken with ½ of the diced tomatoes and all the shredded cheese
OIL one side of a large piece of foil, and tightly cover the baking dish with foil (oil side down), to keep the cheese from sticking to the foil and bake for 10 minutes.
REMOVE foil after 10 minutes and place back in oven for additional 10-12 minutes, until cheese is golden brown, and chicken is cooked through. **Note – cooking times will vary depending on how thin your chicken breasts are.
COMBINE remaining diced tomatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, lemon juice and chopped basil in a small bowl while chicken is cooking. Season as needed with salt and pepper
REMOVE cooked chicken from oven, allow to cool slightly before plating. Top with diced tomato mixture and serve.
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound chicken breast, thinly sliced
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- ¼ cup finely chopped shallot
- 2 large cloves garlic, minced
- ⅓ cup dry white wine
- 1 pound baby spinach
- ⅓ cup heavy cream
- 2 teaspoons cornstarch
Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with 1/4 teaspoon each salt and pepper. Add to the pan and cook, turning once, until just cooked through, 5 to 7 minutes. Transfer to a plate and tent with foil to keep warm.
Reduce heat to medium. Add the remaining 1 tablespoon oil, shallot and garlic to the pan. Cook, stirring, until fragrant, about 30 seconds. Add wine, scraping up any browned bits. Add spinach in batches and cook, stirring often, until wilted, 3 to 5 minutes. Whisk cream, cornstarch and the remaining 1/4 teaspoon each salt and pepper in a measuring cup. Stir into the spinach and cook until thickened, about 2 minutes more. Serve with the chicken.
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 2 (7-ounce) boneless, skinless chicken breasts, lightly pounded to 3/4-inch-thickness
- 1 teaspoon kosher salt
- 1/4 teaspoon coarsely ground pepper
- 1/2 cup, plus 2 tablespoons (5 ounces) cold salted cultured butter (such as Vermont Creamery), cut into pieces, divided
- 3 tablespoons olive oil
- 1/4 cup fresh lemon juice (from 2 lemons)
Place beaten egg in a shallow bowl or pie plate. Spread flour in a separate shallow bowl or pie plate. Season chicken with salt and pepper. Working with 1 breast at a time, dip chicken in egg, letting any excess drip back into bowl, then dredge in flour, shaking off excess.
Melt 1/4 cup butter with oil in a 10-inch stainless steel skillet over medium-high, and cook, swirling occasionally, until milk solids begin to sink to bottom of skillet and start to brown, 4 to 5 minutes. Add chicken, rounded sides down, and cook, swirling skillet occasionally, until lightly golden, about 3 minutes. Carefully turn chicken over, and add remaining 6 tablespoons butter. Tilt skillet toward you so butter pools, and cook, basting chicken often, until chicken is just cooked through and golden brown, 4 to 5 minutes.
Remove from heat, and carefully pour in lemon juice (butter will start to bubble). Serve immediately.
pasta pot (or any large pot for boiling pasta)
cooking spoon or tongs
Cut up the chicken into chunks&mdashlarge or small, depending on your preference. Or depending on your family&rsquos preference. Or your Orkin man&rsquos preference. Depends on who you&rsquore cooking for.
Salt and pepper the chicken&hellip
Throw the chicken chunks into a large skillet with butter and olive oil over really high heat.
Spread it into a single layer and let it sit for a minute or two, undisturbed, while it gets nice and brown on one side.
Turn the chicken to the other side and keep cooking it until it&rsquos really brown and done in the middle.
Remove the chicken to a plate and set it aside for a bit.
Turn down the heat to medium, then throw in the garlic and stir it around quickly to keep it from burning.
(Note: If you don&rsquot use alcohol in your cooking, you can use double the amount of broth and just leave out the wine altogether.)
Then stir it all around, scraping the bottom of the pan. Then just let the liquid cook and bubble up for a good 3-4 minutes. You want the liquid to reduce by at least half and get nice and rich&hellipwithout disappearing! This is what&rsquos going to ultimately coat and moisten the pasta, so don&rsquot let it go completely away. (Incidentally, if that happens just splash in a little more broth as needed. Amen.)
While the sauce is reducing, sprinkle a little salt and pepper on the halved grape tomatoes.
And why are grape tomatoes so darn delicious? They complete me.
Now comes the fun part! When the liquid&rsquos nice and reduced, turn off the heat and throw in the spinach&hellip