↞ recipe box start page
Category: Poultry
Prep Time: Cook Time: Total Time:
We like tender, quick-cooking bagged baby spinach here; if using curly-leaf spinach, chop it before cooking.
Serves 4 to 6
2 tablespoons vegetable oil
2 (6-ounce) bags baby spinach
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 garlic cloves , minced
1 minced shallot
1 1/4 cups low-sodium chicken broth
1 1/4 cups water
1 cup heavy cream
6 tablespoons grated Parmesan cheese
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice from 1 lemon
1. COOK SPINACH Adjust oven rack to upper-middle position and heat broiler. Heat 1 tablespoon oil in large skillet over medium-high heat until shimmering. Add spinach and cook, stirring occasionally until wilted, 1 to 2 minutes. Transfer spinach to colander set over bowl and press with spoon to release excess liquid. Discard liquid.
2. BROWN CHICKEN Pat chicken dry with paper towels and season with salt and pepper. Wipe out pan and heat remaining oil over medium-high heat until just smoking. Cook chicken until golden, 2 to 3 minutes per side. Add shallot and garlic to skillet and cook until fragrant, about 30 seconds. Stir in broth, water, and cream and bring to boil.
3. MAKE SAUCE Reduce heat to medium-low and simmer until chicken is cooked through, about 10 minutes; transfer chicken to plate and tent with foil. Continue to simmer sauce until reduced to 1 cup, about 10 minutes. Off heat, stir in 4 tablespoons Parmesan, lemon zest, and lemon juice.
4. BROIL Cut chicken crosswise into 1/2-inch-thick slices and arrange on broiler-safe platter. Scatter spinach over chicken and pour sauce over spinach. Sprinkle with remaining Parmesan and broil until golden brown, 3 to 5 minutes. Serve.
serves 4 to 6
view more member recipes
Chicken Florentine
view my recipes
print
save
Category: Poultry
Prep Time: Cook Time: Total Time:
We like tender, quick-cooking bagged baby spinach here; if using curly-leaf spinach, chop it before cooking.
Serves 4 to 6
2 tablespoons vegetable oil
2 (6-ounce) bags baby spinach
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 garlic cloves , minced
1 minced shallot
1 1/4 cups low-sodium chicken broth
1 1/4 cups water
1 cup heavy cream
6 tablespoons grated Parmesan cheese
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice from 1 lemon
1. COOK SPINACH Adjust oven rack to upper-middle position and heat broiler. Heat 1 tablespoon oil in large skillet over medium-high heat until shimmering. Add spinach and cook, stirring occasionally until wilted, 1 to 2 minutes. Transfer spinach to colander set over bowl and press with spoon to release excess liquid. Discard liquid.
2. BROWN CHICKEN Pat chicken dry with paper towels and season with salt and pepper. Wipe out pan and heat remaining oil over medium-high heat until just smoking. Cook chicken until golden, 2 to 3 minutes per side. Add shallot and garlic to skillet and cook until fragrant, about 30 seconds. Stir in broth, water, and cream and bring to boil.
3. MAKE SAUCE Reduce heat to medium-low and simmer until chicken is cooked through, about 10 minutes; transfer chicken to plate and tent with foil. Continue to simmer sauce until reduced to 1 cup, about 10 minutes. Off heat, stir in 4 tablespoons Parmesan, lemon zest, and lemon juice.
4. BROIL Cut chicken crosswise into 1/2-inch-thick slices and arrange on broiler-safe platter. Scatter spinach over chicken and pour sauce over spinach. Sprinkle with remaining Parmesan and broil until golden brown, 3 to 5 minutes. Serve.
serves 4 to 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Florentine Iii
by sgre52160
1/2 lb fresh spinach, stems removed, wash 4 tbsp butter 1 large onion, cut into rings 6 oz mushrooms, sliced 1/3 cup dry white wine 1 tbsp flour 1 cup sour cream 1 pinch garlic powder 4 oz sha
by sgre52160
1/2 lb fresh spinach, stems removed, wash 4 tbsp butter 1 large onion, cut into rings 6 oz mushrooms, sliced 1/3 cup dry white wine 1 tbsp flour 1 cup sour cream 1 pinch garlic powder 4 oz sha
Chicken Florentine
by sgre52160
1/2 cup nonfat Italian Dressing 1 tbsp Italian seasoning 1/8 tsp ground black pepper 4 skinless boneless chicken breasts 1 tsp olive oil 1 pkg (10 oz) frozen leaf spinach, thawed and squeezed
by sgre52160
1/2 cup nonfat Italian Dressing 1 tbsp Italian seasoning 1/8 tsp ground black pepper 4 skinless boneless chicken breasts 1 tsp olive oil 1 pkg (10 oz) frozen leaf spinach, thawed and squeezed
Chicken Florentine - Low Carb
by sgre52160
4 skinless boneless chicken breast halves 4 - 5 cups of fresh spinach 1 cup olive oil mayonnaise 2 cup parmesan cheese shredded (don't use the green can kind, just freshly grated) 2 cups cottage
by sgre52160
4 skinless boneless chicken breast halves 4 - 5 cups of fresh spinach 1 cup olive oil mayonnaise 2 cup parmesan cheese shredded (don't use the green can kind, just freshly grated) 2 cups cottage
Chicken Marsala Florentine
by sgre52160
4 boneless, skinless chicken breast halves 1/4 cup all-purpose flour salt and pepper to taste 1 tablespoon dried oregano 2 tablespoons olive oil 3/4 cup butter 3 cups sliced portobello mushrooms
by sgre52160
4 boneless, skinless chicken breast halves 1/4 cup all-purpose flour salt and pepper to taste 1 tablespoon dried oregano 2 tablespoons olive oil 3/4 cup butter 3 cups sliced portobello mushrooms
Chicken Florentine Pesto
by sgre52160
3 tablespoons olive oil 4 cloves minced garlic 5 boneless, skinless chicken breast halves, sliced into thin strips 3 cups fresh baby spinach leaves 6 oz. Alfredo sauce, for fresh recipe see be
by sgre52160
3 tablespoons olive oil 4 cloves minced garlic 5 boneless, skinless chicken breast halves, sliced into thin strips 3 cups fresh baby spinach leaves 6 oz. Alfredo sauce, for fresh recipe see be
view more member recipes