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 accomplished in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is certain to be successful!
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Why You will Love This Dish
Should you have a look at my assortment of simple hen recipes, you might discover a pattern: hen breasts browned in a pan and simmered in a creamy sauce. It is considered one of my favourite methods to arrange hen for my household. It is simple and at all times successful!
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 finest Florentine cooks. So everytime you see a dish with Florentine within the title, it can embrace spinach. And this dish, in my view, is among the finest to make with this scrumptious leafy vegetable.
Elements:
- hen: boneless skinless hen breasts, reduce 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; conserving it easy;
- garlic: positively use recent for this dish; it can give the sauce scrumptious taste;
- hen broth: needed for deglazing the pan after browning hen; it helps raise 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 recent, not frozen.
How one can make Rooster Florentine?
- Begin by seasoning the hen with salt and pepper on either side.
- 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 (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 cook dinner till the spinach is wilted.
- Return the hen to the pan with sauce and simmer on low warmth till the hen is heated by.
Useful Suggestions!
- Spinach: I extremely suggest utilizing recent spinach on this dish; frozen and thawed spinach has a definite taste and might 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 have to 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 properly. So go together with your most well-liked 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 primary elements in a Florentine sauce are butter, cream, spinach, and Parmesan cheese.
Lemon zest, mushrooms, capers, and sun-dried tomatoes, all make for nice 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 might be able to serve it. Let it come to room temperature earlier than simmering it within the sauce. Should you prep the sauce prematurely, it can thicken because it chills. I desire to make it earlier than serving.
Assuming you have got any leftovers from this scrumptious dish, all ought 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. 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:
Should you like this recipe and make it, let me know within the feedback beneath! Remember to charge it for those who 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 accomplished in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is certain to be successful!
Forestall your display from going darkish
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 either side.
1 teaspoon kosher salt, ¼ teaspoon black pepper
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Dredge hen in flour on either side 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 (which means scraping the underside of the pan with a picket 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 cook 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 by.
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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 recent 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 might have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
- Please word, that the vitamin worth can fluctuate relying on what product you employ. The knowledge beneath is an estimate. All the time use a calorie counter you might be accustomed to.
Vitamin
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