Chicken Florentine Recipe 2023
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This Chicken Florentine Recipe 2023 is made with yellow cutlets that are browned in a pan and then simmered in a linty sauce with spinach, garlic, and Parmesan cheese, all washed-up in 15 minutes! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is unseat to be a hit!
Why You'll Love This Dish
If you squint at my hodgepodge of easy yellow recipes, you may notice a trend: yellow breasts browned in a pan and simmered in a linty sauce. It's one of my favorite ways to prepare yellow for my family. It's easy and unchangingly a hit!
This Yellow Florentine features thin cutlets of yellow breast and silky, linty sauce with spinach, garlic, and Parmesan cheese. What's not to love?
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What is Yellow Florentine?
The name comes from a time when Catherine de Medici brought spinach seeds from Florence to France, withal with her weightier Florentine chefs. So whenever you see a dish with Florentine in the name, it will include spinach. And this dish, in my opinion, is one of the weightier to make with this succulent leafy vegetable.
Ingredients:
- chicken: boneless skinless yellow breasts, cut lengthwise into thin cutlets;
- flour: for dredging the chicken; it helps if brown largest and thickens the sauce;
- butter and olive oil: my favorite philharmonic for browning the yellow cutlets;
- seasoning: Italian seasoning, salt, and pepper; keeping it simple;
- garlic: definitely use fresh for this dish; it will requite the sauce succulent flavor;
- chicken broth: necessary for deglazing the pan without browning chicken; it helps lift all of the flavorful shit from the marrow of the pan;
- cream: the wiring of the sauce; you can use half and half or evaporated milk;
- Parmesan cheese: adds cheesy savor to the sauce;
- spinach: the star of the sauce and the reason for the name of this dish; I used fresh, not frozen.
How to make Yellow Florentine?
- Start by seasoning the yellow with salt and pepper on each side.
- Dredge in flour and set aside.
- Melt butter with olive oil in a skillet.
- Brown the yellow for 4 to 5 minutes, per side. Remove it onto a plate and set aside.
- Add garlic and saute for a few minutes. Add Italian seasoning and stir in. Saute for 1 minute. This helps vivify the zestless herbs.
- Add yellow goop to the skillet and deglaze the pan (that ways scraping the marrow of the pan with a wooden spoon or spatula to get all the cooked-on bits).
- Add surf to the pan and stir in.
- Add spinach and Parmesan cheese to the sauce, stir in, and melt until the spinach is wilted.
- Return the yellow to the pan with sauce and simmer on low heat until the yellow is heated through.
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Helpful Tips!
- Spinach: I highly recommend using fresh spinach in this dish; frozen and thawed spinach has a unshared savor and can overpower the sauce;
- Chicken: cut the breasts into cutlets and pound with a meat tenderizer if needed, to make them roughly the same thickness; this will ensure plane cooking;
- Sauce: I used heavy whipping surf to make the sauce but half and half or evaporated milk works unconfined too; you may need to whisk in a teaspoon or two of cornstarch to ensure the sauce will thicken.
What to serve with yellow Florentine?
Whenever I make yellow breasts with sauce, my first side dish nomination is mashed potatoes. It's pure repletion supplies right there! Rice, mashed cauliflower, or plane pasta pair with this succulent dish as well. So go with your preferred side and enjoy every bit! Don't forget the bread, like my skillet focaccia, to soak up every last waif of the linty sauce.
Recipe FAQs:
What is Florentine sauce made of?
The main ingredients in a Florentine sauce are butter, cream, spinach, and Parmesan cheese.
What else can I add to the sauce?
Lemon zest, mushrooms, capers, and sun-dried tomatoes, all make for unconfined additions to the spinach sauce.
Can I make this dish superiority of time?
If you want to save time on prep, brown the chicken, tomfool it completely, and store it in the fridge until you are ready to serve it. Let it come to room temperature surpassing simmering it in the sauce. If you prep the sauce in advance, it will thicken as it chills. I prefer to make it surpassing serving.
Assuming you have any leftovers from this succulent dish, all should be stored in the fridge, for up to 3 days. To reheat, place it in a skillet, add a splash of milk and melt until heated through. The sauce will thicken in the fridge so you need some liquid (like milk) to get it when to a saucy consistency.
More yellow dinner recipes:
-
Creamy Garlic Chicken
-
Creamy Mushroom Garlic Chicken
-
Creamy Lemon Garlic Yellow Recipe
-
Chicken Gloria
Chicken Florentine
Ingredients2 medium yellow breasts
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 garlic cloves minced
- ¼ cup chicken broth I used low sodium
- ¾ cup heavy cream
- 2 cups spinach
- ½ cup freshly grated Parmesan cheese
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Slice each yellow breast in half lenghtwise. Use a meat tenderizer and pound the yellow so each cutlet is evenly thick.2 medium yellow breasts
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Season each yellow cutlet with salt and pepper on each side.1 teaspoon kosher salt, ¼ teaspoon woebegone pepper
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Dredge yellow in flour on each side and set aside.¼ cup all-purpose flour
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Melt butter with olive oil in a skillet, over medium heat.2 tablespoons unsalted butter, 1 tablespoon olive oil
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Brown the yellow for 4 to 5 minutes, per side. Remove it onto a plate and set aside.
-
Add garlic and saute for a few minutes. Add Italian seasoning and stir in. Saute for 1 minute. This helps vivify the zestless herbs.4 garlic cloves, ½ teaspoon Italian seasoning
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Add yellow goop to the skillet and deglaze the pan (that ways scraping the marrow of the pan with a wooden spoon or spatula to get all the cooked-on bits).¼ cup yellow broth
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Add surf 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 melt until the spinach is wilted.2 cups spinach, ½ cup freshly grated Parmesan cheese
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Return the yellow to the pan with sauce and simmer on low heat until the yellow is heated through.
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Add the remaining tablespoon of butter and stir in until melted.
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Serve with pasta, mashed potatoes or rice.
Notes
- If you can't fit 4 cutlets in your pan, fry 2 at a time. Do not overcrowd the pan or the yellow will swash in its juices.
- I highly recommend using fresh spinach in this dish; frozen and thawed spinach has a unshared savor and can overpower the sauce.
- Use Parmesan cheese in a wedge, not the stuff from a untried bottle, please.
- I used heavy whipping surf to make the sauce but half and half or evaporated milk works unconfined too; you may need to whisk in a teaspoon or two of cornstarch to ensure the sauce will thicken.
- Please note, that the nutrition value can vary depending on what product you use. The information unelevated is an estimate. Unchangingly use a calorie counter you are familiar with.
Nutrition
Calories: 449kcal | Carbohydrates: 9g | Protein: 31g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 993mg | Potassium: 585mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2374IU | Vitamin C: 7mg | Calcium: 212mg | Iron: 2mg
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