This Rooster Florentine is made with hen cutlets which can be 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!
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Why You will Love This Dish
In case you take a look at my assortment of simple hen recipes, you could discover a pattern: hen breasts browned in a pan and simmered in a creamy sauce. It is one in every of my favourite methods to arrange hen for my household. It is simple and all the time a success!
This Rooster Florentine options skinny cutlets of hen 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 along with her greatest Florentine cooks. So everytime you see a dish with Florentine within the title, it’ll embody spinach. And this dish, for my part, is likely one of the greatest to make with this scrumptious leafy vegetable.
Elements:
- hen: boneless skinless hen breasts, minimize lengthwise into skinny cutlets;
- flour: for dredging the hen; it helps if brown higher and thickens the sauce;
- butter and olive oil: my favourite combo for browning the hen cutlets;
- seasoning: Italian seasoning, salt, and pepper; retaining it easy;
- garlic: positively use contemporary for this dish; it’ll give the sauce scrumptious taste;
- hen broth: needed for deglazing the pan after browning hen; it helps carry all the 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 contemporary, not frozen.
Learn how to make Rooster Florentine?
- Begin by seasoning the hen with salt and pepper on all sides.
- Dredge in flour and put aside.
- Soften butter with olive oil in a skillet.
- Brown the hen 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 hen broth to the skillet and deglaze the pan (meaning 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 hen to the pan with sauce and simmer on low warmth till the hen is heated via.
Useful Suggestions!
- Spinach: I extremely suggest utilizing contemporary spinach on this dish; frozen and thawed spinach has a definite taste and might overpower the sauce;
- Rooster: minimize the breasts into cutlets and pound with a meat tenderizer if wanted, to make them roughly the identical thickness; this may guarantee even cooking;
- Sauce: I used heavy whipping cream to make the sauce however half and half or evaporated milk works nice too; you could must whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
What to serve with hen Florentine?
Each time I make hen 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 nicely. So go along with your most popular facet and revel in each bit! Remember 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 excellent additions to the spinach sauce.
If you wish to save time on prep, brown the hen, 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’ll thicken because it chills. I favor to make it earlier than serving.
Assuming you will 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 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 hen dinner recipes:
In case you like this recipe and make it, let me know within the feedback under! Remember to fee it when you loved it!
Rooster Florentine
This Rooster Florentine is made with hen cutlets which can be 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!
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Elements
Directions
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Slice every hen breast in half lenghtwise. Use a meat tenderizer and pound the hen so every cutlet is evenly thick.
2 medium hen breasts
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Season every hen cutlet with salt and pepper on all sides.
1 teaspoon kosher salt, ¼ teaspoon black pepper
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Dredge hen in flour on all sides 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 hen for 4 to five minutes, per facet. Take away it onto a plate and put aside.
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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 hen broth to the skillet and deglaze the pan (meaning scraping the underside of the pan with a wood spoon or spatula to get all of the cooked-on bits).
¼ cup hen 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 hen to the pan with sauce and simmer on low warmth till the hen 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 hen will boil in its juices.
- I extremely suggest utilizing contemporary 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 could must whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
- Please be aware, that the diet worth can differ relying on what product you utilize. The knowledge under is an estimate. All the time use a calorie counter you’re acquainted with.
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
