Chicken Florentinedivan Recipes

CHICKEN FLORENTINE

Steps:

• Season chicken with salt and pepper, to taste.
• Heat oil in a large skillet over medium-high heat. When oil shimmers, add chicken and cook for at least 5-6 minutes (or until nicely browned on the first side). Flip the chicken breast over and brown on the second side (about 6-10 more minutes). The chicken is done when it reaches an internal temperature of 165 degrees F. Remove chicken and set aside on a plate. Cover with foil to keep warm.
• Add onion to the skillet and cook, stirring frequently, until tender (about 3-5 minutes). Scrape up all of the browned chicken bits from the bottom of the pan so that the flavor incorporates into your sauce! Add garlic and cook, stirring, for one more minute.
• Stir in the Dijon, soup and water; bring to a boil. Reduce heat to low, stir in spinach, salt, pepper and nutmeg; cook for about 3 minutes (or until spinach is warmed through). Stir in half-and-half and simmer for 3-4 more minutes (do not boil). Add extra half-and-half, as needed, to thin sauce to reach desired consistency. Taste the sauce and season with additional salt and pepper, if necessary.
• Return chicken to the skillet and spoon sauce over top. Garnish with grated Parmesan cheese and fresh herbs, if desired.

CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Arrange cooked broccoli in prepared baking dish. Arrange chicken over broccoli. Add mushrooms and water chestnuts (see Cook's Note).
• In a medium bowl, combine the soup, mayonnaise, lemon juice, curry powder, and melted butter. Mix together and pour sauce mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven until the casserole is bubbly and the cheese is golden brown, 30 to 45 minutes.

CHICKEN FLORENTINE

Steps:

• In a large skillet over medium-high heat, heat oil and 1 tablespoon butter. Add chicken thighs skin-side down and season with salt and pepper. Cook until crispy and golden and no longer pink, 10 minutes per side. Transfer to a plate to let rest.
• Add remaining 2 tablespoons butter and garlic and let cook until fragrant and soft, 2 minutes. Add tomatoes and season with salt and pepper. Simmer until soft, 5 minutes, then add handfuls of baby spinach, stirring until slightly wilted, 2 minutes.
• Pour over heavy cream and white wine and let simmer until thickened, 4 to 5 minutes. Stir in Parmesan.
• Return chicken to skillet and simmer until heated through.
• Serve chicken topped with spinach-tomato mixture and sauce.

CHICKEN FLORENTINE/DIVAN

Steps:

• Boil the chicken breasts until they are cooked (20-30 minutes) then cut them into bite-sized pieces.
• Preheat oven to 350 F degrees.
• Mix the soup, mayonnaise, lemon juice, and curry powder in a bowl.
• Spray a 9 X 13 casserole dish with PAM.
• Layer the casserole first with spinach then with chicken.
• Cover with sauce.
• Top with cheese and finally with corn flakes.
• Bake for approx.
• 30-40 minutes until cheese is melted and sauce bubbles.

CHICKEN FLORENTINE

Steps:

• Heat 2 tablespoons of butter over medium heat in a large pan. Season the chicken breasts to taste with salt and pepper.
• Add the chicken to the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
• Remove the chicken from the pan and cover with foil to keep warm. Add the mushrooms to the pan.
• Cook the mushrooms for 4-5 minutes or until tender. Remove the mushrooms from the pan. Wipe the pan clean with a paper towel.
• Add 1 tablespoon of butter and the garlic to the pan and cook for 30 seconds. Stir in the flour and cook for 1 minute more.
• Add the wine to the pan and bring to a simmer.
• Cook for 2-3 minutes or until wine is reduced by half.
• Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half and has started to thicken. Stir in the parmesan cheese. Season the sauce with salt and pepper.
• Add the spinach to the pan. Simmer for 2-3 minutes or until spinach has wilted. Stir the mushrooms into the sauce.
• Place the chicken breasts back into the pan and spoon the sauce over the top of the chicken. Sprinkle with parsley, then serve.

LAZY MOM'S CHICKEN FLORENTINE PASTA CASSEROLE

Steps:

• Prep: Preheat the oven to 430°F (220°C). Get out a 9x13 casserole dish and a large piece of foil to cover it with.
• Assemble: Place chicken, Italian seasoning, garlic and pasta into the dish. Whisk together stock, milk and cornstarch in a large measuring jug. Pour into the casserole dish and stir.
• Bake: Cover the dish with foil and bake for 30 minutes.
• Finish assembling: Remove the dish from the oven and very carefully remove the foil. Stir in the sun dried tomatoes, both cheeses and the spinach. Bake for 10-15 minutes, uncovered, until bubbly. Serve immediately.

CHICKEN FLORENTINE

Steps:

• In a bowl, combine flour and spices. Whisk together.
• Pound the breasts with a mallet and flatten to about an inch thick.
• Season both sides with salt and pepper then dredge or dip chicken breasts in the flour. Tap off any excess.
• Add a tablespoon of oil and butter to a pan over medium high heat. Add two chicken breasts, cover and cook until golden brown, about 4 minutes, flip and repeat. Cook until the chicken has an internal temperature of 165F/75C. Remove the cooked chicken to a plate, then add another tablespoon of butter and cook the remaining two breasts.
• Reduce heat to medium, melt two tablespoons of butter in the pan, then add the garlic and stir constantly for 30-45 seconds or until fragrant.
• Pour in the wine and cook while stirring occasionally until reduced by about half. Stir in the cream and let it come to a simmer then sprinkle the parmesan cheese in and stir over heat until melted.
• Add the spinach and cook until wilted then return the chicken and any juices to the pan and reduce heat to medium low. Simmer until the chicken is warmed through and the sauce has thickened, about 4 minutes. Garnish with more spinach or parsley if desired and serve.

CHICKEN FLORENTINE

Steps:

• Preheat the oven to 180c 160c for fan oven or gas mark 4. De-stalk the spinach if needed, place in colander and pour a kettle of boiling water over to wilt, leave to drain. When cool, squeeze out excess water and chop up. Season with salt, pepper and nutmeg. Place spinach in a oven proof baking dish.
• In a large frying pan, melt 30g of butter and cook onions until soft and golden. Remove onions from pan and add to the spinach and mix together.
• Add diced chicken to pan with a little seasoning with a little more butter and brown chicken all over. Once browned, remove from pan and place on a warm plate and set aside.
• Put the last of the butter in the pan and add the crushed garlic and mushrooms and cook until soft. Once soft add the flour to the pan and coat the mushrooms in the flour. Add the white wine and stir quickly to make a thick sauce. Turn down the heat and slowly add the cream fresh to make a lovely sauce. Add the chicken back to the pan and thoroughly coat with the sauce.
• Place the chicken, mushrooms and sauce on to of the spinach in the oven proof dish. top with the grated cheese. Add a little grated nutmeg to the cheese.
• Place in the oven for 20-25 minutes until cheese is bubbling and golden brown.
• Serve with boiled rice and a glass of chilled white wine.

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.