Hen Florentine – Crunchy Creamy Candy

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Food

Revealed: Mar 9, 2023 by Anna 6 Feedback · This put up could include affiliate hyperlinks.

This Hen 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 accomplished in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is sure to be successful!

Three browned chicken breasts in a creamy spinach sauce in a white pan.

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Why You may Love This Dish

Should you have a look at my assortment of simple rooster recipes, you could 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 simple and all the time successful!

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

What’s Hen Florentine?

The title comes from a time when Catherine de Medici introduced spinach seeds from Florence to France, alongside together with her greatest Florentine cooks. So everytime you see a dish with Florentine within the title, it’s going to embody spinach. And this dish, for my part, is among the greatest to make with this scrumptious leafy vegetable.

Components:

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; holding it easy;
garlic: undoubtedly use recent for this dish; it’s going to give the sauce scrumptious taste;
rooster broth: needed for deglazing the pan after browning rooster; it helps raise the entire flavorful bits from the underside of the pan;
cream: the bottom of the sauce; you should utilize 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 recent, not frozen.

The way to make Hen Florentine?

Begin by seasoning the rooster with salt and pepper on all 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 (meaning 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 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 via.

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 recent spinach on this dish; frozen and thawed spinach has a definite taste and may overpower the sauce;
Hen: 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; you could 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 effectively. So go along with your most popular facet and revel in each bit! Remember the bread, like my skillet focaccia, to absorb each final drop of the creamy sauce.

Recipe FAQs:

What’s Florentine sauce fabricated from?

The primary substances 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 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’s going to thicken because it chills. I desire to make it earlier than serving.

The way to retailer and reheat leftovers?

Assuming you’ve 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 via. 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:

Should you like this recipe and make it, let me know within the feedback beneath! Remember to price it when you loved it!

Hen Florentine

This Hen 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 accomplished in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is sure to be successful!

Prep Time 15 minutes

Cook dinner Time 15 minutes

Whole Time 30 minutes

Course Essential 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.
Season every rooster cutlet with salt and pepper on all sides.
Dredge rooster in flour on all sides and put aside.
Soften butter with olive oil in a skillet, over medium warmth.
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.
Add rooster broth to the skillet and deglaze the pan (meaning 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 rooster to the pan with sauce and simmer on low warmth till the rooster is heated via.
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 recent 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 could must whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
Please word, that the diet worth can differ relying on what product you utilize. The knowledge beneath is an estimate. All the time use a calorie counter you might be accustomed to.

Diet