EASY CHICKEN FLORENTINE RECIPE RECIPES

Name: Chicken Florentine Style
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 4 boneless skinless chicken breasts; Salt and freshly ground black pepper; All-purpose flour, for dredging; 6 tablespoons (3/4 stick) unsalted butter; 2 tablespoons shallots, sliced; 1 tablespoon chopped garlic; 1 1/2 cups dry white wine; 1 cup whipping cream; 1 tablespoon chopped fresh Italian parsley; 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

CHICKEN FLORENTINE STYLE RECIPE | GIADA DE LAURENTIIS ...

Chicken Florentine Style Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Steps:

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.

CHICKEN FLORENTINE PASTA RECIPE | REE DRUMMOND | FOOD NETWORK

Chicken Florentine Pasta Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 16 minutes

Prep Time 5 minutes

Cook Time 11 minutes

Yield 10 servings

Number Of Ingredients 12

Ingredients

1 pound penne
Salt
4 whole boneless, skinless chicken breasts, cut into bite-size chunks
Ground pepper
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving

Steps:

Cook the pasta according to package directions in lightly salted water. Drain and set aside.
Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

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