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Wednesday, October 4, 2023

Rooster Florentine – Crunchy Creamy Candy


This Rooster Florentine is made with hen cutlets which can be browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all executed in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is certain to be a success!

Three browned chicken breasts in a creamy spinach sauce in a white pan.
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Why You may Love This Dish

If you happen to take a look at my assortment of straightforward hen recipes, you could discover a development: hen breasts browned in a pan and simmered in a creamy sauce. It is one in all my favourite methods to organize hen for my household. It is simple and all the time a success!

This Rooster Florentine options skinny cutlets of hen breast and silky, creamy sauce with spinach, garlic, and Parmesan cheese. What’s to not love?

What’s Rooster Florentine?

The identify comes from a time when Catherine de Medici introduced spinach seeds from Florence to France, alongside along with her greatest Florentine cooks. So everytime you see a dish with Florentine within the identify, it’s going to embrace spinach. And this dish, for my part, is among the greatest to make with this scrumptious leafy vegetable.

Components:

All ingredients for chicken Florentine dish on a white tile board.
  • hen: boneless skinless hen breasts, reduce lengthwise into skinny cutlets;
  • flour: for dredging the hen; it helps if brown higher and thickens the sauce;
  • butter and olive oil: my favourite combo for browning the hen cutlets;
  • seasoning: Italian seasoning, salt, and pepper; preserving it easy;
  • garlic: positively use recent for this dish; it’s going to give the sauce scrumptious taste;
  • hen broth: vital for deglazing the pan after browning hen; it helps raise the entire flavorful bits from the underside of the pan;
  • cream: the bottom of the sauce; you should utilize half and half or evaporated milk;
  • Parmesan cheese: provides tacky taste to the sauce;
  • spinach: the star of the sauce and the explanation for the identify of this dish; I used recent, not frozen.

Find out how to make Rooster Florentine?

  • Begin by seasoning the hen with salt and pepper on both sides.
  • Dredge in flour and put aside.
  • Soften butter with olive oil in a skillet.
  • Brown the hen for 4 to five minutes, per facet. Take away it onto a plate and put aside.
Floured chicken breasts on a white plate and browned chicken in a skillet.
  • Add garlic and saute for a couple of minutes. Add Italian seasoning and stir in. Saute for 1 minute. This helps activate the dried herbs.
  • Add hen broth to the skillet and deglaze the pan (which means scraping the underside of the pan with a wood spoon or spatula to get all of the cooked-on bits).
  • Add cream to the pan and stir in.
Garlic and Italian seasoning in a skillet and creamy sauce in a skillet.
  • Add spinach and Parmesan cheese to the sauce, stir in, and cook dinner till the spinach is wilted.
  • Return the hen to the pan with sauce and simmer on low warmth till the hen is heated by means of.
Creamy sauce with spinach in a skillet and three chicken breasts in the spinach sauce in the skillet.

Useful Ideas!

  • Spinach: I extremely suggest utilizing recent spinach on this dish; frozen and thawed spinach has a definite taste and may overpower the sauce;
  • Rooster: reduce the breasts into cutlets and pound with a meat tenderizer if wanted, to make them roughly the identical thickness; it will guarantee even cooking;
  • Sauce: I used heavy whipping cream to make the sauce however half and half or evaporated milk works nice too; you could have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
Three chicken breasts in a creamy sauce with spinach, in an enameled Le Creuset skillet.

What to serve with hen Florentine?

Each time I make hen breasts with sauce, my first facet dish selection is mashed potatoes. It is pure consolation meals proper there! Rice, mashed cauliflower, and even pasta pair with this scrumptious dish as nicely. So go together with your most popular facet and luxuriate in each bit! Do not forget the bread, like my skillet focaccia, to take in each final drop of the creamy sauce.

Recipe FAQs:

What’s Florentine sauce made from?

The primary elements in a Florentine sauce are butter, cream, spinach, and Parmesan cheese.

What else can I add to the sauce?

Lemon zest, mushrooms, capers, and sun-dried tomatoes, all make for excellent additions to the spinach sauce.

Can I make this dish forward of time?

If you wish to save time on prep, brown the hen, cool it utterly, and retailer it within the fridge till you might be able to serve it. Let it come to room temperature earlier than simmering it within the sauce. If you happen to prep the sauce upfront, it’s going to thicken because it chills. I want to make it earlier than serving.

Find out how to retailer and reheat leftovers?

Assuming you could have any leftovers from this scrumptious dish, all must be saved within the fridge, for as much as 3 days. To reheat, place it in a skillet, add a splash of milk and cook dinner till heated by means of. The sauce will thicken within the fridge so that you want some liquid (like milk) to get it again to a saucy consistency.

Cooked chicken breast in a creamy sauce with spinach in a pan.

Extra hen dinner recipes:

If you happen to like this recipe and make it, let me know within the feedback beneath! Do not forget to charge it for those who loved it!

Three chicken breasts in a creamy sauce with spinach, in an enameled Le Creuset skillet.

Rooster Florentine

This Rooster Florentine is made with hen cutlets which can be browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all executed in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is certain to be a success!

Prep Time 15 minutes

Cook dinner Time 15 minutes

Complete Time 30 minutes

Course Foremost Dish

Delicacies American, Italian

Servings 4 servings

Energy 449 kcal

Components 

 

Directions 

  • Slice every hen breast in half lenghtwise. Use a meat tenderizer and pound the hen so every cutlet is evenly thick.

  • Season every hen cutlet with salt and pepper on both sides.

  • Dredge hen in flour on both sides and put aside.

  • Soften butter with olive oil in a skillet, over medium warmth.

  • Brown the hen for 4 to five minutes, per facet. Take away it onto a plate and put aside.

  • Add garlic and saute for a couple of minutes. Add Italian seasoning and stir in. Saute for 1 minute. This helps activate the dried herbs.

  • Add hen broth to the skillet and deglaze the pan (which means scraping the underside of the pan with a wood spoon or spatula to get all of the cooked-on bits).

  • Add cream to the pan and stir in.

  • Add spinach and Parmesan cheese to the sauce, stir in, and cook dinner till the spinach is wilted.

  • Return the hen to the pan with sauce and simmer on low warmth till the hen is heated by means of.

  • Add the remaining tablespoon of butter and stir in till melted.

  • Serve with pasta, mashed potatoes or rice.

Notes

  • If you cannot match 4 cutlets in your pan, fry 2 at a time. Don’t overcrowd the pan or the hen will boil in its juices.
  • I extremely suggest utilizing recent spinach on this dish; frozen and thawed spinach has a definite taste and may overpower the sauce.
  • Use Parmesan cheese in a wedge, not the stuff from a inexperienced bottle, please.
  • I used heavy whipping cream to make the sauce however half and half or evaporated milk works nice too; you could have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
  • Please observe, that the vitamin worth can fluctuate relying on what product you utilize. The knowledge beneath is an estimate. All the time use a calorie counter you might be aware of.

Vitamin

Energy: 449kcal | Carbohydrates: 9g | Protein: 31g | Fats: 32g | Saturated Fats: 17g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Trans Fats: 0.2g | Ldl cholesterol: 147mg | Sodium: 993mg | Potassium: 585mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2374IU | Vitamin C: 7mg | Calcium: 212mg | Iron: 2mg

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