florentine

This delicious chicken Florentine recipe is perfect for an easy weeknight dinner, but fancy enough to serve to guests. Ready in 40 minutes, the chicken is served in a creamy spinach sauce for a rich and hearty meal.

Chicken Florentine Recipe

chicken thighs

garlic

extra virgin olive oil

tsp sweet paprika

½ tsp black pepper

salt

turmeric

white wine

heavy cream

spinach leaves

cheese

onion

Create a marinade of extra virgin olive oil, garlic, black pepper, salt, turmeric and sweet paprika

Prep

Marinate

Add chicken thighs to ziplock bag and place it in the fridge. Let the chicken marinate for two hours

Cook

Cook chicken in a non-stick pan and for 8-10 minutes on each side

Remove

Deglaze

Add spinach, heavy cream to pan and cook for five minutes on a medium heat

Add parmesan and cook for an additional two minutes

Place chicken back in the pan and let it cook for an additional two minutes

Sprinkle

Chop fresh onion and sprinkle over chicken

Serve

https://content.jwplatform.com/videos/xMaqFvJK.mp4

Chicken Florentine

Salmon Florentine is made with juicy, tender, baked salmon and topped with creamy spinach and mushrooms.

Salmon Florentine

salmon

spinach (chopped)

oz baby bella mushrooms (sliced)

heavy whipping cream

Salt

tsp red pepper flakes

Preheat the oven to 425 and line a small rimmed baking sheet with parchment paper.

Rub the bottom of the salmon with oil and place it skin down on the parchment paper.

Season salmon with salt and pepper.

Bake for 13-18 minutes, depending on the size and thickness of your salmon piece. (Take salmon out once cooked.)

While salmon is cooking, heat up a large pan over medium heat. Add some cooking oil and diced onion. Saute onion until transparent.

Add mushrooms, garlic, and spinach. Cover and let the spinach cook down, stirring occasionally.

Once spinach is cooked down, drain off the liquid that accumulated from mushrooms and spinach.

Return to the stove and add white wine. Simmer for a few minutes to cook down the alcohol.

Add heavy whipping cream and mix well. Season with salt and red pepper flakes. Stir and cook for a few minutes.

Add spinach and mushroom mixture to the cooked salmon, over the top.&nbsp;

https://embed.mediavine.com/videos/gq1cjcurbns5no5coxph

A creamy delicious Florentine recipe, that's perfect

Mom's Chicken Florentine with Creamy Roasted Garlic Polenta.

chicken tenders

olive oil

lemon

containers frozen spinach (de-thawed + squeezed dry, 12)

butter

flour

milk

nutmeg

salt + pepper

parmesan cheese (plus more for topping)

parsley (chopped + more for serving)

water

polenta

salt and pepper (to taste)

Preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.

Meanwhile, heat a large oven safe brasier or sided skillet over medium heat. Add a drizzle of olive oil, once hot, add the chicken. Season with salt and pepper. Sear on both sides, about 4 minutes per side. Remove and place on a plate. Drizzle with lemon juice.

To the same pan, add the butter. Once melted add the flour and whisk for about 1 minute or until bubbly. Slowly pour in the milk, whisking as you add the milk. Stir in the cream, nutmeg, salt and pepper. Bring the sauce to a gentle boil. Place the egg yolk in a small bowl and whisk in about 1/3 cup of the warm milk mixture. Whisk the egg yolk mixture into cream sauce until smooth. Cook until thickened, about 5 minutes. Remove from the heat and stir in the parmesan cheese.

Add the chicken and thawed spinach to the sauce. Make sure the chicken is immersed in the sauce. Sprinkle the top of the dish with grated parmesan cheese and fresh parsley. Place in the preheated 400 degree oven for 20-15 minutes or until lightly browned on top.

While the florentine bakes, make the polenta. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Stir in as much of the mashed roasted garlic as desired, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter or milk to thin it.

When the florentine is done cooking, divide the polenta among plates and top each with a piece of chicken and cream sauce. Garnish with fresh parsley and parmesan. Enjoy!!

One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!

One Pot Creamy Chicken Mushroom Florentine

chicken breasts

garlic (minced)

tomatoes

mushrooms (sliced)

chicken broth

half and half

pepper

garlic powder

linguine (broken in half)

parmesan cheese

baby spinach

In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.

Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.

Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

https://content.jwplatform.com/videos/P45xr0UP.mp4

Creamy Chicken Florentine

Polish Florentine Cookies (Florentynki)

almonds (blanched, skinless, finely chopped)

​all purpose flour

white sugar

orange peel

corn syrup

vanilla extract

Preheat oven to 350 degrees F. Line a baking sheet with parchment or a non-stick mat.

In a bowl, stir together the finely chopped almonds, the all-purpose flour and the candied orange peel or zest.

In a saucepan, mix the white sugar, heavy cream, corn syrup and butter. Cook over medium, stirring occasionally until sugar is fully dissolved and mix comes to a rolling boil. Boil for one minute.  Remove from heat and stir in 1/2 teaspoon vanilla until combined.

Pour the sugar syrup into almond mix and stir until just well combined. Cool 30 to 40 minutes.

Taking about 2 teaspoons of cookie dough (or a 1-1/4 inch small cookie scoop), roll each piece into a ball. Place each ball at least 3 inches apart because cookies will spread quite a bit when baking.

Bake 10 to 12 minutes or until golden.

Allow to cool on the baking sheet for five minutes then remove to rack to finish cooling. Finish baking remaining dough as directed.

Melt 1/2 pound of candy melt wafers (Merckens, Wilton, etc,) in your choice of dark, milk, or white according to package directions. You can use melted baking chips, too, but the candy melts make a nice finish and the cookies store better. They do not store as well if using regular chocolate (that needs to be tempered).

With a spatula, spread a light coating of melted chocolate on the bottom of each fully cooled cookie.

Place on cooling rack, chocolate coated side up, to harden.

Store in an airtight container with waxed paper between layers.

This quick, budget take on classic spinach and egg 'florentine' pizza uses flatbreads instead of traditional dough

Cheap-as-chips veggie pizza

carton passata

spinach

mozzarella

eggs

basil

Heat the oven to as high as it will go. Spread 1-2 tbsp of passata over each flatbread. Squeeze as much water as you can from the spinach (this will prevent your pizzas from being soggy), then scatter on top, leaving a gap in the centre. Divide the garlic and mozzarella between the pizzas, seasoning generously as you go.

You will probably only be able to bake 2 pizzas at a time. So put 2 on a baking tray, carefully crack an egg into the middle of each, and season with nutmeg and some of the basil. Bake for 7 mins until the cheese has melted and the egg is cooked to your liking.

Repeat with the remaining pizzas and ingredients. Serve, garnished with a little more basil and some Parmesan. Cut into slices and share between everyone.

A bright and zesty dish that&#39;s BURSTING with flavour. The chicken meatballs are soooo tender, the tomatoes are perfectly roasted, and the creamy couscous base is incredibly cozy. It&#39;s all topped off with shaved parmesan and fresh basil.

Lemon Chicken Florentine Meatballs with Couscous

chicken

zucchini (grated)

crackers (pulsed)

sharp cheese (grated (I used kerrygold dubliner))

shallot (minced)

orzo

broth

cherry tomatoes

Basil

Preheat the oven to 400 degrees.

Mix together all of the ingredients for the chicken meatballs: ground chicken, pulsed crackers (or breadcrumbs), chopped spinach, grated zucchini, grated cheese, salt, garlic powder, lemon zest and an egg. Mix to combine but be careful not to overmix or they’ll become tough and dense.

Form into small (ish) meatballs - this should make about 20. Keep your hands wet with water and work quickly as you form them. Place on a baking sheet with parchment/foil or I used a nonstick baking tray. Bake for 25-30 minutes.

Meanwhile, in a skillet over medium heat, add some olive oil and butter and sautée minced shallot and garlic for a few minutes. Add in the pearl couscous and toast for another 2 minutes until slightly golden brown.

Add in the chicken broth and bring to a bubble. Let this simmer for about 15 minutes or until the liquid has absorbed and the pearl couscous are tender.

During the last 15 minutes of the chicken meatballs cooking, add in some cherry tomatoes that are lightly coated in olive oil and salt directly to the pan. Let these roast and finish cooking with the meatballs.

Time to plate everything up! The pearl couscous on the bottom, and top with the chicken florentine meatballs, roasted tomatoes, shaved parmesan and fresh basil. Enjoy!

This Creamy Chicken Florentine recipe is made with baby spinach in a lighter, creamy white sauce. It&#039;s undeniably delicious!

chicken breasts (8 ounces each, halved lengthwise)

kosher salt (plus 1/4 teaspoon)

black pepper

all purpose flour flour

extra virgin olive oil (divided)

shallots

red bell pepper

baby spinach (from two bags)

1/3 less fat cream cheese (I like Philadelphia)

half & half cream

Parmesan cheese (divided)

all purpose flour

Red Bell Pepper

Black pepper

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Gently pound the thicker end of the breast to 1/2-inch thickness so the chicken cooks evenly. Season chicken on both sides with 1 teaspoon salt, garlic powder and black pepper, to taste.

Dredge each chicken piece in flour, shaking off any excess.

Heat 1 tablespoon of olive oil in a large deep skillet over medium heat. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside and wipe the skillet.

In the same skillet, reduce heat 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 until they become fragrant and translucent.

Add the bell pepper and spinach, season with a pinch of salt and pepper and cover, cook until the spinach wilts down stirring 2 to 3 times, about 4 to 5 minutes.

Reduce the heat to low, and then add the cream cheese, chicken broth, half-and- half, 1/4 teaspoon salt and parmesan cheese and mix well until cream cheese is melted and the sauce is well combined.

Return the chicken and any of its juices to the skillet with the spinach and let it simmer in the sauce for a few minutes until heated through.

10/10 recommend this recipe. It tastes rich as if I have top tier culinary skills but nothing broke the bank. I’ve followed Skinnytaste since 2014 and Gina has not disappointed in any recipe!

I made this for 9 guests last night and it was clean plates and compliments all around.   I marinated the chicken in milk for a couple hours ahead, pre-prepared the chicken and refrigerated it until dinner time,  added mushrooms,  and served with garlicky spaghetti squash.

I made this last night.  My husband &amp; I both really enjoyed it.  The sauce wasn’t as thick as I would have liked so I mixed 1 tsp corn starch with some water &amp; added that to thicken it up.  Then it was perfect.  I served it over brown rice.

I made this today. I added mushrooms and red pepper. The sauce was awesome and I would double it next time it was so good. Served over basmati rice and it was delicious! Make it! You won’t be disappointed!

Oh my goodness this was so good! Like so so good! I had my husband make it so I know he tweaked it a little, but this is 100% one of my new favorites. We ate without additional sides and were completely satisfied!

Delicious! Used mushrooms instead of bell pepper.

This turned out so good! My picky husband loved it. The sauce was so flavorful. It was perfect over rice. This will definitely go into our rotation.

This was delicious! My husband and 2 year old loved it.  Will definitely be a repeat recipe in our household!

This was so flavorful, I loved it!   Will add it to my dinner ideas. It was relatively easy to make too!   I am not a fan of a ton of steps after working all day.   Thank you for your delicious recipes!

Made this tonight and was delicious!!! My daughter and husband loved it!!

This was delish! My husband and I loved it

I made this dish and it was delicious. I will definitely be making it again.

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Chicken Florentine Recipe

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Top 9 florentine recipes from across the web

The most viewed florentine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Florentine Recipe

Salmon Florentine

Mom's Chicken Florentine with Cream...

Salmon Florentine

One Pot Creamy Chicken Mushroom Flo...

Polish Florentine Cookies (Florenty...

Cheap-as-chips veggie pizza

Lemon Chicken Florentine Meatballs ...

Chicken Florentine Recipe

The most viewed florentine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine