This Creamy Rooster Florentine is made with child spinach in a light-weight and creamy white sauce. It’s undeniably scrumptious!
Rooster Florentine
Rooster breast could be so boring, so once I make it for dinner, I want to seek out methods to make me fall in love. This easy Rooster Florentine recipe made with a creamy spinach sauce, most actually did! This hen recipe is a variation of the favored Fish Florentine and Marry Me Rooster, so good over pasta, with roasted potatoes or any grain you want. It’s really easy to make, and my choosy husband liked it!
What’s hen Florentine fabricated from?
Right here’s the substances:
- Rooster: I used boneless, skinless hen breasts sliced into hen cutlets, however hen thighs would additionally work.
- Seasoning: Kosher salt, black pepper and garlic powder. You’ll be able to add dried herbs like oregano or thyme.
- Flour: When you’re gluten-free, use a gluten-free flour combination as a substitute of all- function to dredge the hen. You’ll be able to omit this to maintain it low carb.
- Shallots and Garlic give the sauce nice taste.
- Greens: Pink bell pepper and child spinach. You’ll be able to sub tomatoes for the pepper, if you want.
- Cream: I take advantage of small quantities of reduced-fat cream cheese and half-and- half for a wholesome hen Florentine that’s nonetheless creamy.
- Broth: You’ll want three-quarters of a cup of hen broth. You may as well use half broth, and half dry white wine like a sauvignon blanc or Pinot grigio.
- Parmesan Cheese: Add Parmesan to the Florentine sauce and avoid wasting for topping your hen.
The best way to Make Rooster Florentine
- Prep Rooster: Pound the thicker finish of the hen breasts till they’re a half-inch thick so that they’ll cook dinner evenly. Season the hen on either side with salt, garlic powder, and black pepper, and dredge each bit in flour.
- Prepare dinner the hen in a deep, massive skillet on medium warmth for 3 to 4 minutes on all sides. Take away it from the pan, put aside, and wipe the pan clear.
- Greens: Sauté the shallots and garlic for a couple of minutes. Add the bell pepper and spinach, season with salt and pepper, and canopy, cooking for 5 minutes till the spinach wilts.
- Rooster Florentine Sauce: Cut back the warmth to low, and add the cream cheese, broth, half-and-half, salt, and parmesan. Stir till the cream cheese is melted and the sauce is nicely mixed.
- Simmer: Return the hen and its juices to the skillet and let it simmer for a couple of minutes till heated via.
What to Serve with Rooster Florentine
Storage
Refrigerate the leftovers for as much as 4 days and microwave till heat to reheat. The hen Florentine can even freeze nicely for as much as three months in freezer-safe containers and could be thawed in a single day within the fridge.
Rooster Florentine FAQ
Opposite to in style perception, the origin of hen Florentine shouldn’t be from Florentine, Italy, however France. Florentine dishes originated in France after Catherine de ’Medici moved from Florence to Paris to marry King Henry II within the 1500s. When she moved, Catherine introduced her Florentine cooks, and the “à la Florentine” model was created.
Florentine consists of a creamy sauce, spinach, and a protein. Rooster Florentine is likely one of the extra in style variations, however there are additionally Florentine recipes with fish and eggs. The Florentine sauce sometimes will get its creamy consistency from some mixture of heavy cream, butter, and parmesan, however many variations exist.
Catherine de ’Medici liked spinach, so spinach is at all times included in Florentine dishes.
Extra Rooster Breast Recipes You’ll Love
I’ve a ton of hen breast recipes, right here’s a few of my hottest:
Yield: 4 servings
Serving Dimension: 1 piece hen with 1/2 cup spinach and sauce
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Gently pound the thicker finish of the breast to 1/2-inch thickness so the hen cooks evenly. Season hen on either side with 1 teaspoon salt, garlic powder and black pepper, to style.
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Dredge every hen piece in flour, shaking off any extra.
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Warmth 1 tablespoon of olive oil in a big deep skillet over medium warmth. Add the hen and cook dinner for about 3 to 4 minutes per facet or till the hen is cooked via and has a golden-brown crust. Take away the hen from the skillet and set it apart and wipe the skillet.
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In the identical skillet, scale back warmth to medium-low and add the remaining 1/2 tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 2-3 minutes till they change into aromatic and translucent.
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Add the bell pepper and spinach, season with a pinch of salt and pepper and canopy, cook dinner till the spinach wilts down stirring 2 to three instances, about 4 to five minutes.
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Cut back the warmth to low, after which add the cream cheese, hen broth, half-and- half, 1/4 teaspoon salt and parmesan cheese and blend nicely till cream cheese is melted and the sauce is nicely mixed.
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Return the hen and any of its juices to the skillet with the spinach and let it simmer within the sauce for a couple of minutes till heated via.
Final Step:
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Serving: 1 piece hen with 1/2 cup spinach and sauce, Energy: 291 kcal, Carbohydrates: 11.5 g, Protein: 31.5 g, Fats: 13.5 g, Saturated Fats: 4.5 g, Ldl cholesterol: 100 mg, Sodium: 632.5 mg, Fiber: 2.5 g, Sugar: 3.5 g
