How To make Chicken Florentine
20 oz Spinach, frozen chopped;
-thawed & drained 1 1/2 c Rice, raw
10 3/4 oz Cream of chicken soup
1/4 ts Black pepper
6 Chicken breast half; boned,
-cut into strips 1/4 ts Garlic powder
1 c Swiss; grated
Mix together spinach, rice, soup and 1/8 tsp of the black pepper Spread in a greased 13 x 9" baking dish. Layer chicken pieces on top of spinach. Season with garlic powder and remaining black pepper. Sprinkle cheese over chicken. Bake @ 350 degrees for 25 minutes or until hot and bubbly.
How To make Chicken Florentine's Videos
Stuffed Chicken Florentine Recipe | Overland Park Convention Center
Chicken Florentine with a Parmesan Cream Sauce
Why go out to a restaurant when you can have better at home. This chicken Florentine will leave your taste buds breathless. Made with chicken breasts, served on spinach with pine nuts and a Parmesan cream sauce.
▶Get full recipe here
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How to make the easiest One-pan creamy chicken Florentine | taste.com.au
With chicken breast, risoni pasta and a creamy sauce, this easy dinner will be a hit with the whole family - plus it's ready in just 25 minutes.
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Chicken Florentine Recipe - Chicken with Spinach and Mushrooms
This easy one skillet Chicken Florentine is the perfect 30 minute dinner! Perfectly cooked chicken breast smothered in a creamy sauce loaded with spinach and mushrooms. Everyone will love this keto and low carb friendly meal!
Printable recipe:
Want more easy keto friendly recipes? Be sure to pre-order my new cookbook! Jenniferbanz.com/cookbook
Easy Chicken Florentine (20 minute meal!) | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
2 boneless skinless chicken breasts
salt and pepper
2 tablespoons oil
1 tablespoon salted butter
3 cloves fresh minced garlic
¼ teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon flour
½ cup dry white wine (can sub with chicken or vegetable broth)
½ cup chicken broth
½ cup heavy whipping cream
2 cups fresh spinach
2 tablespoons Parmesan cheese
Instructions
Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual). Season with salt and pepper.
Heat oil in a large skillet over medium heat. Add chicken and brown on both sides until golden brown (about 4-5 minutes per side), working in batches if necessary.
Remove chicken to a plate and cover to keep warm.
Add butter to the skillet and melt. Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
Stir in flour until no white remains.
Add wine, broth, and cream. Bring to a simmer over medium heat and cook until slightly thickened, scraping the bottom to loosen any browned bits if necessary.
Stir in the spinach and Parmesan and return chicken to the pan.
Cover and reduce heat to medium-low and allow to heat through. Chicken is done when it reaches an internal temperature of 165 degrees F.
Chicken Florentine
*Make sure you are watching in 1080 HD :)*
Creamy Chicken Florentine????????...this the type of meal that will impress Bae and make him or her want to lock you down for life!! ???????? Do you hear me????????, it is that good and so easy to make!!
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Here's the recipe:
Serving size 6-8
Ingredients
4 boneless skinless chicken breast
all-purpose flour, for dredging
3 handfuls Baby spinach (chopped)
Red bell peppers
Baby Bella mushrooms
Diced onions
Season salt
Onion powder
Garlic powder
Paprika
2 teaspoon Olive Oil
1 1/2 cups of heavy cream
1/4 cup White Wine
2 cups of chicken broth
black pepper to taste
1/4 cup of Parmesan cheese (*optional- I didn’t use any cheese for this recipe however I’ve tried it and still enjoyed It with or without the cheese)
Instructions
1. Preheat oven for 350 degrees.
2. Clean your chicken then flattened your chicken. I used 4 chicken breasts and cut them into 8 pieces. Season the chicken breasts with season salt, onion powder, garlic powder, and paprika on both sides. Dredge the chicken in flour to coat lightly then shake off any excess flour.
3. Chop up your veggies, so that it’s easier to eat when the dish is served.
4. Heat olive oil in a large skillet over medium heat and add the chicken breasts. Only cook a few chicken breast at a time, you do not want to overcrowd the skillet. Cook the breasts for 4-5 minutes on each side until cooked through and golden brown. Remove the chicken onto a plate.
5. When the breasts is finish cooking on the stovetop, add in the remaining cooked breasts to the same pan. Add 1/2 cup of chicken broth. Place breasts in preheated oven for 10-15 mins, it depends on the thickness.
6. In another skillet, Heat olive oil in a large skillet over medium heat and add onions, mushrooms, and red peppers and sauté for 3-4 minutes. Add spinach, 1/4 cup of chicken broth, and 2 tbsp of white wine to the pan and let it simmer and reduce for a few minutes. Stir & Set aside.
7. Remove the breasts from the oven and in the same pan on low heat, add in the mixture, 1/4 cup of chicken broth, 1 1/2 cups of heavy whipping cream, 2 tbsp of white wine, and *optional Parmesan cheese*. Stir the sauce around so that any bits stuck to the bottom of the pan come off. Bring this to a gentle simmer and spoon the sauce over the chicken and simmer for a minute or two before turning off the heat. Serve hot and with my fave, mashed potatoes????.
Enjoy!