Chicken Breast Florentine Recipes

CHICKEN BREASTS FLORENTINE

Steps:

• Heat oven to 375°. Spray rectangular pan, 11x7x1 1/2 inches, with cooking spray. Cook and drain noodles as directed on package.
• While noodles are cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour and pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
• Mix spinach, noodles, half of the sauce, 1/4 cup of the cheese and 1/4 teaspoon nutmeg. Spoon mixture into pan. Place chicken on spinach mixture. Pour remaining sauce over chicken. Sprinkle with remaining 1/4 cup cheese and additional nutmeg.
• Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until light brown on top and juice of chicken is no longer pink when centers of thickest pieces are cut.

CHICKEN FLORENTINE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
• Increase the oven temperature to 400 degrees F (200 degrees C).
• Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
• Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
• Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN BREAST FLORENTINE

Steps:

• Prepare marinade.
• Marinate chicken breasts for 24 hours.
• Preheat oven to 350 degrees.
• Remove chicken from marinade and pat dry with paper towels.
• Saute chicken in 2 tsp olive oil in a hot skillet until lightly browned on both sides.
• Remove from pan and finish cooking in oven 35 minutes.
• Meanwhile add to skillet shallots, garlic, white wine, cream, parmesan cheese, spinach& salt& pepper to taste.
• Simmer 3 to 5 minutes until well blended and spinach is limp.
• Serve sauce hot over chicken with angel hair pasta.

CHICKEN FLORENTINE STYLE

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 BREASTS FLORENTINE

Steps:

• Dip chicken in flour, then eggs, then bread crumbs.
• In large skillet, heat oil and cook chicken over medium heat until almost done.
• Remove chicken.
• Reserve 1 T drippings.
• Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes.
• Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil.
• Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened.
• Stir in parsley and pepper.
• To serve, arrange chicken over hot rice and spinach; garnish as desired.
• MICROWAVE DIRECTIONS:
• Omit oil and decrease wine to 1/4 C.
• Dip chicken in flour, eggs, and bread crumbs as above.
• In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once.
• Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine.
• Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once.
• Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened.
• Stir in parsley and pepper.
• Let stand covered 5 minutes.
• Serve as above.

EASY CHICKEN FLORENTINE

Steps:

• Season chicken with salt and pepper.
• Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
• Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
• Serve on plates and top with shredded mozzarella cheese.

CHICKEN BREAST FLORENTINE WITH FETTUCCINE ALFREDO - LUBY'S

Steps:

• For filling, combine ingredients and mix well.
• For chicken, cut each piece in half horizontally into 2 pieces.
• of equal thickness. Place bottoms in a shallow baking pan in a single layer.
• Top each with about 1/3 cup spinach mixture, spreading almost to edge.
• Place tops over filling, pressing together at edge. Freeze 30 minutes.
• Heat oven to 350 degrees. Lightly grease shallow baking pan large enough.
• to hold chicken in a single layer.
• In a shallow bowl, whisk together the milk and egg until well blended.
• In a separate shallow bowl, mix bread crumbs and dressing mix.
• Coat chicken with flour, shaking off excess. Dip into milk mixture, then into.
• crumb mixture, coating evenly and pressing crumb mixture into chicken.
• Place in baking pan. Bake 25 minutes or until cooked through.
• Top with spinach leaves and cheese slices. Continue baking 1 minute.
• For fettucine, cook pasta according to package directions,.
• adding salt to water. Drain.
• In a medium saucepan, melt butter. Add mushrooms and garlic.
• Cook, stirring frequently, about 5 minutes or until mushrooms are tender.
• Add cream, cheese, seasoned salt, and parsley. Heat through. Pour over hot.
• pasta to coat evenly. Serve with chicken. Makes 8 servings.