Wednesday, April 17, 2024
HomeFoodRooster Florentine - Crunchy Creamy Candy

Rooster Florentine – Crunchy Creamy Candy

This Rooster Florentine is made with rooster cutlets which are browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all achieved in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is sure 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 case you take a look at my assortment of simple rooster recipes, you might 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 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 identify 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 identify, it’s going to embody spinach. And this dish, in my view, is among the finest to make with this scrumptious leafy vegetable.

Components:

All ingredients for chicken Florentine dish on a white tile board.
  • 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; conserving 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 the entire 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 explanation for the identify of this dish; I used contemporary, not frozen.

make Rooster Florentine?

  • Begin by seasoning the rooster with salt and pepper on both 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.
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 wood 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 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.
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: reduce 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 must 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?

Every time I make rooster breasts with sauce, my first facet 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 popular facet and luxuriate in each bit! Remember the bread, like my skillet focaccia, to take in each final drop of the creamy sauce.

Recipe FAQs:

What’s Florentine sauce product of?

The primary elements 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 excellent 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 utterly, 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 case you prep the sauce prematurely, it’s going to thicken because it chills. I desire to make it earlier than serving.

retailer and reheat leftovers?

Assuming you may 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.

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

Extra rooster dinner recipes:

In case you like this recipe and make it, let me know within the feedback beneath! Remember to fee it when 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 are browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all achieved in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is sure to be a success!

Stop your display from going darkish

Prep Time 15 minutes

Prepare dinner Time 15 minutes

Whole Time 30 minutes

Course Primary Dish

Delicacies American, Italian

Servings 4 servings

Energy 449 kcal

Components 

 

Directions 

  • 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

  • Season every rooster cutlet with salt and pepper on both sides.

    1 teaspoon kosher salt, ¼ teaspoon black pepper

  • Dredge rooster in flour on both sides and put aside.

    ¼ cup all-purpose flour

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

    2 tablespoons unsalted butter, 1 tablespoon olive oil

  • 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

  • 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

  • Add cream to the pan and stir in.

    ¾ cup heavy cream

  • Add spinach and Parmesan cheese to the sauce, stir in, and cook dinner till the spinach is wilted.

    2 cups spinach, ½ cup freshly grated Parmesan cheese

  • Return the rooster to the pan with sauce and simmer on low warmth till the rooster is heated by means 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; you might must whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
  • Please word, that the vitamin worth can differ relying on what product you employ. The knowledge beneath is an estimate. All the time use a calorie counter you’re conversant in.

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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