This Hen Florentine is made with rooster cutlets which might be browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all finished in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is certain to be a success!
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Why You will Love This Dish
In the event you take a look at my assortment of simple rooster recipes, it’s possible you’ll discover a pattern: rooster breasts browned in a pan and simmered in a creamy sauce. It is certainly one of my favourite methods to arrange rooster for my household. It is simple and at all times a success!
This Hen Florentine options skinny cutlets of rooster breast and silky, creamy sauce with spinach, garlic, and Parmesan cheese. What’s to not love?
What’s Hen Florentine?
The title comes from a time when Catherine de Medici introduced spinach seeds from Florence to France, alongside together with her finest Florentine cooks. So everytime you see a dish with Florentine within the title, it’s going to embrace spinach. And this dish, for my part, is likely one of the finest to make with this scrumptious leafy vegetable.
Elements:
- rooster: boneless skinless rooster breasts, reduce lengthwise into skinny cutlets;
- flour: for dredging the rooster; it helps if brown higher and thickens the sauce;
- butter and olive oil: my favourite combo for browning the rooster cutlets;
- seasoning: Italian seasoning, salt, and pepper; maintaining it easy;
- garlic: positively use recent for this dish; it’s going to give the sauce scrumptious taste;
- rooster broth: needed for deglazing the pan after browning rooster; it helps carry all the flavorful bits from the underside of the pan;
- cream: the bottom of the sauce; you need to use half and half or evaporated milk;
- Parmesan cheese: provides tacky taste to the sauce;
- spinach: the star of the sauce and the explanation for the title of this dish; I used recent, not frozen.
How you can make Hen Florentine?
- Begin by seasoning the rooster with salt and pepper on all sides.
- Dredge in flour and put aside.
- Soften butter with olive oil in a skillet.
- Brown the rooster for 4 to five minutes, per facet. Take away it onto a plate and put aside.
- Add garlic and saute for a couple of minutes. Add Italian seasoning and stir in. Saute for 1 minute. This helps activate the dried herbs.
- Add rooster broth to the skillet and deglaze the pan (which means scraping the underside of the pan with a picket spoon or spatula to get all of the cooked-on bits).
- Add cream to the pan and stir in.
- Add spinach and Parmesan cheese to the sauce, stir in, and cook dinner till the spinach is wilted.
- Return the rooster to the pan with sauce and simmer on low warmth till the rooster is heated by means of.
Useful Ideas!
- Spinach: I extremely suggest utilizing recent spinach on this dish; frozen and thawed spinach has a definite taste and may overpower the sauce;
- Hen: reduce the breasts into cutlets and pound with a meat tenderizer if wanted, to make them roughly the identical thickness; it will guarantee even cooking;
- Sauce: I used heavy whipping cream to make the sauce however half and half or evaporated milk works nice too; it’s possible you’ll must whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
What to serve with rooster Florentine?
At any time when I make rooster breasts with sauce, my first facet dish alternative is mashed potatoes. It is pure consolation meals proper there! Rice, mashed cauliflower, and even pasta pair with this scrumptious dish as nicely. So go along with your most well-liked facet and revel in each bit! Remember the bread, like my skillet focaccia, to take in each final drop of the creamy sauce.
Recipe FAQs:
The principle substances in a Florentine sauce are butter, cream, spinach, and Parmesan cheese.
Lemon zest, mushrooms, capers, and sun-dried tomatoes, all make for nice additions to the spinach sauce.
If you wish to save time on prep, brown the rooster, cool it fully, and retailer it within the fridge till you might be able to serve it. Let it come to room temperature earlier than simmering it within the sauce. In the event you prep the sauce prematurely, it’s going to thicken because it chills. I desire to make it earlier than serving.
Assuming you might have any leftovers from this scrumptious dish, all needs to be saved within the fridge, for as much as 3 days. To reheat, place it in a skillet, add a splash of milk and cook dinner till heated by means of. The sauce will thicken within the fridge so that you want some liquid (like milk) to get it again to a saucy consistency.
Extra rooster dinner recipes:
In the event you like this recipe and make it, let me know within the feedback beneath! Remember to price it in case you loved it!
Hen Florentine
This Hen Florentine is made with rooster cutlets which might be browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all finished in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is certain to be a success!
Elements
Directions
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Slice every rooster breast in half lenghtwise. Use a meat tenderizer and pound the rooster so every cutlet is evenly thick.
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Season every rooster cutlet with salt and pepper on all sides.
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Dredge rooster in flour on all sides and put aside.
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Soften butter with olive oil in a skillet, over medium warmth.
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Brown the rooster for 4 to five minutes, per facet. Take away it onto a plate and put aside.
-
Add garlic and saute for a couple of minutes. Add Italian seasoning and stir in. Saute for 1 minute. This helps activate the dried herbs.
-
Add rooster broth to the skillet and deglaze the pan (which means scraping the underside of the pan with a picket spoon or spatula to get all of the cooked-on bits).
-
Add cream to the pan and stir in.
-
Add spinach and Parmesan cheese to the sauce, stir in, and cook dinner till the spinach is wilted.
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Return the rooster to the pan with sauce and simmer on low warmth till the rooster is heated by means of.
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Add the remaining tablespoon of butter and stir in till melted.
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Serve with pasta, mashed potatoes or rice.
Notes
- If you cannot match 4 cutlets in your pan, fry 2 at a time. Don’t overcrowd the pan or the rooster will boil in its juices.
- I extremely suggest utilizing recent spinach on this dish; frozen and thawed spinach has a definite taste and may overpower the sauce.
- Use Parmesan cheese in a wedge, not the stuff from a inexperienced bottle, please.
- I used heavy whipping cream to make the sauce however half and half or evaporated milk works nice too; it’s possible you’ll must whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
- Please notice, that the vitamin worth can fluctuate relying on what product you utilize. The knowledge beneath is an estimate. All the time use a calorie counter you might be aware of.
Diet
Energy: 449kcal | Carbohydrates: 9g | Protein: 31g | Fats: 32g | Saturated Fats: 17g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Trans Fats: 0.2g | Ldl cholesterol: 147mg | Sodium: 993mg | Potassium: 585mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2374IU | Vitamin C: 7mg | Calcium: 212mg | Iron: 2mg
