Post by wilderness on Sept 4, 2023 6:48:09 GMT -5
Chicken Florentine-weebill
Servings: 4 people
Ingredients
▢4 boneless skinless chicken breasts
▢2 Tablespoons olive oil
▢2 Tablespoons Butter
Chicken Dredge:
▢1 teaspoon salt
▢½ teaspoon pepper
▢2 teaspoons Italian Seasoning
▢½ cup flour
▢¼ cup Parmesan cheese, finely grated
▢1 teaspoon garlic powder
Florentine Sauce:
▢4 cloves garlic
▢1 ½ cups white wine, or chicken broth
▢1 cup half and half
▢1/3 cup softened cream cheese
▢3 cups fresh spinach
▢1/2 fresh lemon or 1.5 tablespoons lemon juice, optional
▢Fresh parsley, to garnish
Instructions
Place saran wrap over each chicken breast and use a meat tenderizer to pound it until it’s about an inch thick and of equal thickness throughout. Pat dry.
Combine chicken dredge ingredients. Coat the chicken in the flour mixture, tap off any excess.
Melt the butter and olive oil in a skillet over medium-high heat.
Add the chicken and cover the pan. Cook for 4-5 minutes per side, until golden. If needed, sear in 2 separate batches. Set aside on a plate once cooked, it's done when the internal temperature reaches 165 degrees.
Decrease heat to medium and add the garlic. Cook for 1 minute.
Add the white wine and deglaze the pan by running a silicone spatula on the bottom to scrape up the brown bits from the pan. This gives the sauce plenty of flavor. Increase heat slightly and allow it to gently bubble until the liquid is reduced by half, about 5 minutes.
Temporarily remove the pan from the heat and slowly the half and half, stirring as you do so. Return to the heat bring to boil, reduce to a simmer. Let it reduce slightly.
Stir in the cream cheese until smooth and combined.
Add spinach until it’s soft and wilted. Add lemon juice if desired.
Servings: 4 people
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
This Chicken Florentine recipe has perfectly seared chicken in a thick and creamy spinach sauce. Serve it with pasta, rice, or with a simple green salad. Add a splash of lemon and a sprinkle of parsley for added flavor and color!Ingredients
▢4 boneless skinless chicken breasts
▢2 Tablespoons olive oil
▢2 Tablespoons Butter
Chicken Dredge:
▢1 teaspoon salt
▢½ teaspoon pepper
▢2 teaspoons Italian Seasoning
▢½ cup flour
▢¼ cup Parmesan cheese, finely grated
▢1 teaspoon garlic powder
Florentine Sauce:
▢4 cloves garlic
▢1 ½ cups white wine, or chicken broth
▢1 cup half and half
▢1/3 cup softened cream cheese
▢3 cups fresh spinach
▢1/2 fresh lemon or 1.5 tablespoons lemon juice, optional
▢Fresh parsley, to garnish
Instructions
Place saran wrap over each chicken breast and use a meat tenderizer to pound it until it’s about an inch thick and of equal thickness throughout. Pat dry.
Combine chicken dredge ingredients. Coat the chicken in the flour mixture, tap off any excess.
Melt the butter and olive oil in a skillet over medium-high heat.
Add the chicken and cover the pan. Cook for 4-5 minutes per side, until golden. If needed, sear in 2 separate batches. Set aside on a plate once cooked, it's done when the internal temperature reaches 165 degrees.
Decrease heat to medium and add the garlic. Cook for 1 minute.
Add the white wine and deglaze the pan by running a silicone spatula on the bottom to scrape up the brown bits from the pan. This gives the sauce plenty of flavor. Increase heat slightly and allow it to gently bubble until the liquid is reduced by half, about 5 minutes.
Temporarily remove the pan from the heat and slowly the half and half, stirring as you do so. Return to the heat bring to boil, reduce to a simmer. Let it reduce slightly.
Stir in the cream cheese until smooth and combined.
Add spinach until it’s soft and wilted. Add lemon juice if desired.
