Creamy Hen Florentine made with tender hen cutlets, spinach, and a garlic cream sauce. A fast one pan dinner prepared in half-hour.
A FAST, FLAVOR PACKED DINNER
I like little dinners like this that look particular and just a little fancy however actually are extremely easy and pretty fast to make. This Hen Florentine recipe is a type of dishes! Tender, seasoned hen with spinach and garlic cream sauce, makes for the right dinner. The sauce is ridiculously good! It’s considered one of my favorites to make a double batch of the sauce once I wish to serve with pasta!
FREQUENTLY ASKED QUESTIONS:
I like an excellent meals historical past lesson! It’s named after Florence, Italy. Apparently an Italian noble lady from Florence (Catherine de Medici) popularized spinach dishes within the Italian courtroom throughout her time there. So mainly, “Florentine” is a dish that has spinach added. (primarily in hen, fish or eggs.)
Completely! In reality, if you’re an enormous “sauce” particular person, I’d positively double to benefit from this scrumptious creamy sauce!
You’ll be able to add sun-dried tomatoes, mushrooms, or peas.
You’ll be able to omit the purple pepper flakes, however it solely offers just a little taste of warmth that isn’t overpowering or makes the dish scorching. However if you’re frightened about spiciness, simply go away them out.
You’ll be able to preserve this within the fridge for as much as 3 days. You’ll be able to reheat this on the stovetop or within the microwave. Don’t overheat the hen, as it’s going to get very robust and the sauce will separate.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour– You need to use any flour of your alternative, similar to rice flour, gluten-free flour, or wheat flour. I haven’t personally examined these substitutions, so it could take some trial and error.
- massive hen breasts– lower in half lengthwise to make hen cutlets. You might even use boneless hen thighs, however pound them skinny first. Simply make certain the hen reaches an inner temperature of 165°F. Some grocery shops promote skinny lower hen breasts and you could possibly use these as a substitute (you’ll want 4).
- garlic powder and onion powder – I preserve the seasoning fairly easy right here. Be at liberty so as to add any seasoning you favor. I feel lemon pepper could be good.
- oil– I counsel utilizing avocado or vegetable or canola oil. Avocado oil can stand up to very excessive warmth with out breaking down. Listing olive oil would even work.
- butter– it gained’t matter should you use salted or unsalted butter. Use whichever you favor.
- garlic – I discover freshly minced garlic brings essentially the most taste (particularly for a garlic lover like me, the jarred stuff doesn’t even come near the identical taste) however you could possibly use the jarred stuff in a pinch or should you desire that style.
- dry white wine– you may simply use extra hen broth should you’re involved about utilizing white wine however white wine is a conventional taste in Hen Florentine, most people do not know it’s in there after they eat it as a result of it doesn’t style like alcohol.
- low-sodium hen broth– when you’ve got any concern of this being too salty or want to observe your sodium consumption, I at all times counsel choosing a low sodium model, or utilizing some Selfmade Hen Broth the place you already know all of the portions and substances already. Keep in mind you may at all times add in salt later if wanted.
- heavy whipping cream– I take advantage of full-fat heavy cream as a result of it makes the sauce additional creamy. I’d not use common milk because the sauce simply gained’t get as wealthy because it’s alleged to. It gained’t have the suitable taste. Some of us substitute evaporated milk for heavy cream in lots of recipes however I’ve not tried that.
- freshly grated parmesan cheese– Parmesan cheese provides only a little bit of taste and saltiness to the hen.
- Italian seasoning– Should you don’t have Italian seasoning, you need to use a mixture of thyme, oregano, basil, and rosemary. I’ve a Selfmade Italian Seasoning recipe should you desire.
- purple pepper flakes– an non-obligatory ingredient to carry just a little warmth. That is my favourite addition, however you need to use cayenne pepper if you need extra warmth. You may as well omit it altogether.
- recent child spinach– You’ll be able to swap the spinach for kale or arugula should you desire. Should you don’t like spinach, you may go away it out, however then it actually wouldn’t be Hen Florentine with out it.
HOW TO MAKE CHICKEN FLORENTINE:
To a bowl, add the flour. Put aside. Season either side of your hen breasts with garlic powder, onion powder, salt, and pepper. Coat the hen with the flour combination. Put aside. To a skillet over medium warmth, add 1 Tablespoon of oil and butter. As soon as butter is melted and the skillet is scorching, add hen.
Prepare dinner both sides of the hen for 4-5 minutes or till both sides is golden brown. You’ll be able to add the rest of the oil whether it is wanted. Switch the hen to a plate. To the skillet, add the minced garlic. Stir for 1 minute.
To the skillet, add the white wine and broth. Stir for 3-5 minutes or till the liquid is barely lowered. To the skillet, add the heavy whipping cream, 1/8 cup Parmesan cheese, Italian seasoning, and purple pepper flakes. Stir for 3-5 minutes or till thicker.
Style to see if extra salt and pepper are wanted. Add the spinach. Stir till the spinach is coated within the sauce.
Switch the hen again to the skillet. Stir the spinach round for 3-5 minutes or till the spinach is wilted and the hen is absolutely cooked to an inner temperature of 165F levels.
High with Parmesan cheese. I additionally prefer to prime the dish with extra black pepper and purple pepper flakes.
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To a bowl, add 1/2 cup all-purpose flour. Put aside.
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In a small bowl, mix 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Season either side of the 4 skinny lower hen breasts with seasoning combination.
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Then coat every hen cutlet with the flour combination. Put aside on a plate.
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To a skillet over medium warmth, add 1 Tablespoon oil and 1 Tablespoon butter. As soon as butter is melted and the skillet is scorching, add hen.
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Prepare dinner both sides of the hen for 4-5 minutes or till both sides is golden brown. You’ll be able to add the the rest of the oil whether it is wanted.
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Switch the hen to a plate.
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To the skillet, add 3 cloves garlic, minced. Stir for 1 minute (or till aromatic.)
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To the skillet (over medium warmth), add 1/2 cup dry white wine and 1/4 cup low-sodium hen broth. Stir for about 5 minutes or till the liquid is barely lowered.
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Add in 1 cup heavy whipping cream, 1/2 cup freshly grated parmesan cheese, 1/4 teaspoon Italian seasoning and 1/8 teaspoon purple pepper flakes (if utilizing). Stir for 3-5 minutes or till thicker
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Fastidiously style to see if extra salt and pepper are wanted.
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Add in 2 cups recent child spinach. Stir till the spinach is coated within the sauce.
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Switch the hen again to the skillet.
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Stir the spinach round for 3-5 minutes or till the spinach is wilted and the hen is absolutely cooked to an inner temperature of 165F levels.
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Spoon the cream sauce over the hen then serve!
- Please seek advice from my FAQ’s (Continuously Requested Questions) and ingredient checklist above for different substitutions or for the solutions to the commonest questions.
- You’ll be able to double the cream sauce substances should you like numerous sauce. Simply make certain the skillet you’re utilizing is massive sufficient to carry the additional sauce.
Energy: 533kcal | Carbohydrates: 18g | Protein: 32g | Fats: 35g | Sodium: 554mg | Fiber: 1g | Sugar: 2g
“The Nation Prepare dinner” just isn’t a dietician or nutritionist, and any dietary data shared is an estimate. If calorie rely and different dietary values are essential to you, we suggest working the substances via whichever on-line dietary calculator you favor. Energy and different dietary values can range fairly a bit relying on which manufacturers have been used.
