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This Hen Florentine is made with rooster cutlets which can be browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all carried out 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 may Love This Dish
In the event you have a look at my assortment of straightforward rooster recipes, you might discover a pattern: rooster breasts browned in a pan and simmered in a creamy sauce. It is considered one of my favourite methods to arrange rooster for my household. It is easy and all the time 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 greatest Florentine cooks. So everytime you see a dish with Florentine within the title, it would embrace spinach. And this dish, in my view, is likely one of the greatest to make with this scrumptious leafy vegetable.
Components:
- rooster: boneless skinless rooster breasts, minimize 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; protecting it easy;
- garlic: positively use recent for this dish; it would give the sauce scrumptious taste;
- rooster broth: obligatory for deglazing the pan after browning rooster; it helps carry the entire 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.
The way to make Hen Florentine?
- Begin by seasoning the rooster with salt and pepper on either side.
- 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 wood 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 prepare dinner till the spinach is wilted.
- Return the rooster to the pan with sauce and simmer on low warmth till the rooster is heated via.
Useful Ideas!
- Spinach: I extremely suggest utilizing recent spinach on this dish; frozen and thawed spinach has a definite taste and might overpower the sauce;
- Hen: minimize the breasts into cutlets and pound with a meat tenderizer if wanted, to make them roughly the identical thickness; this can guarantee even cooking;
- Sauce: I used heavy whipping cream to make the sauce however half and half or evaporated milk works nice too; you might have to 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 properly. So go together with your most well-liked facet and luxuriate in each bit! Do not forget the bread, like my skillet focaccia, to take in each final drop of the creamy sauce.
Recipe FAQs:
The principle elements 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’re 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 would thicken because it chills. I favor to make it earlier than serving.
Assuming you may have any leftovers from this scrumptious dish, all ought 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 prepare dinner till heated via. 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! Do not forget to fee it when you loved it!
Hen Florentine
This Hen Florentine is made with rooster cutlets which can be browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all carried out 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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Components
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.
2 medium rooster breasts
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Season every rooster cutlet with salt and pepper on either side.
1 teaspoon kosher salt, ¼ teaspoon black pepper
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Dredge rooster in flour on either side and put aside.
¼ cup all-purpose flour
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Soften butter with olive oil in a skillet, over medium warmth.
2 tablespoons unsalted butter, 1 tablespoon olive oil
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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.
4 garlic cloves, ½ teaspoon Italian seasoning
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Add rooster broth to the skillet and deglaze the pan (which means scraping the underside of the pan with a wood spoon or spatula to get all of the cooked-on bits).
¼ cup rooster broth
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Add cream to the pan and stir in.
¾ cup heavy cream
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Add spinach and Parmesan cheese to the sauce, stir in, and prepare dinner till the spinach is wilted.
2 cups spinach, ½ cup freshly grated Parmesan cheese
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Return the rooster to the pan with sauce and simmer on low warmth till the rooster is heated via.
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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 might 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; you might have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
- Please observe, that the diet worth can range relying on what product you employ. The knowledge beneath is an estimate. At all times use a calorie counter you’re conversant in.
Vitamin
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
