Rooster Florentine – Crunchy Creamy Candy

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This Rooster 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 accomplished in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is certain to be a success!

Three browned chicken breasts in a creamy spinach sauce in a white pan.
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Why You will Love This Dish

In the event you take a look at my assortment of straightforward rooster recipes, it’s possible you’ll discover a pattern: rooster breasts browned in a pan and simmered in a creamy sauce. It is one among my favourite methods to organize rooster for my household. It is easy and at all times a success!

This Rooster Florentine options skinny cutlets of rooster breast and silky, creamy sauce with spinach, garlic, and Parmesan cheese. What’s to not love?

What’s Rooster 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, in my view, is among the finest to make with this scrumptious leafy vegetable.

Elements:

All ingredients for chicken Florentine dish on a white tile board.
  • rooster: boneless skinless rooster breasts, lower 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; retaining it easy;
  • garlic: undoubtedly use contemporary for this dish; it’s going to give the sauce scrumptious taste;
  • rooster broth: vital 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 should use half and half or evaporated milk;
  • Parmesan cheese: provides tacky taste to the sauce;
  • spinach: the star of the sauce and the rationale for the title of this dish; I used contemporary, not frozen.

Methods to make Rooster 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 aspect. Take away it onto a plate and put aside.
Floured chicken breasts on a white plate and browned chicken in a skillet.
  • 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.
Garlic and Italian seasoning in a skillet and creamy sauce in a skillet.
  • 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 by way of.
Creamy sauce with spinach in a skillet and three chicken breasts in the spinach sauce in the skillet.

Useful Suggestions!

  • Spinach: I extremely advocate utilizing contemporary spinach on this dish; frozen and thawed spinach has a definite taste and may overpower the sauce;
  • Rooster: lower 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 have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
Three chicken breasts in a creamy sauce with spinach, in an enameled Le Creuset skillet.

What to serve with rooster Florentine?

Each time I make rooster breasts with sauce, my first aspect dish selection 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 aspect and revel in each bit! Do not forget the bread, like my skillet focaccia, to take in each final drop of the creamy sauce.

Recipe FAQs:

What’s Florentine sauce made from?

The primary components 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 nice additions to the spinach sauce.

Can I make this dish forward of time?

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 upfront, it’s going to thicken because it chills. I desire to make it earlier than serving.

Methods to retailer and reheat leftovers?

Assuming you’ve got 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 prepare dinner till heated by way of. The sauce will thicken within the fridge so that you want some liquid (like milk) to get it again to a saucy consistency.

Cooked chicken breast in a creamy sauce with spinach in a pan.

Extra rooster dinner recipes:

In the event you like this recipe and make it, let me know within the feedback under! Do not forget to fee it should you loved it!

Three chicken breasts in a creamy sauce with spinach, in an enameled Le Creuset skillet.

Rooster Florentine

This Rooster 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 accomplished in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is certain to be a success!

Prep Time 15 minutes

Prepare dinner Time 15 minutes

Complete Time 30 minutes

Course Predominant Dish

Delicacies American, Italian

Servings 4 servings

Energy 449 kcal

Elements 

 

Directions 

  • Slice every rooster breast in half lenghtwise. Use a meat tenderizer and pound the rooster so every cutlet is evenly thick.

  • Season every rooster cutlet with salt and pepper on either side.

  • Dredge rooster in flour on either side and put aside.

  • Soften butter with olive oil in a skillet, over medium warmth.

  • Brown the rooster for 4 to five minutes, per aspect. 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 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 by way of.

  • Add the remaining tablespoon of butter and stir in till melted.

  • 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 advocate utilizing contemporary 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 have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
  • Please notice, that the vitamin worth can differ relying on what product you employ. The data under is an estimate. At all times use a calorie counter you might be accustomed to.

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

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