Hen Florentine – Crunchy Creamy Candy


This Hen 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 certain to be a success!

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 take a look at my assortment of straightforward hen recipes, it’s possible you’ll discover a pattern: hen breasts browned in a pan and simmered in a creamy sauce. It is one among my favourite methods to organize hen for my household. It is simple and all the time a success!

This Hen Florentine options skinny cutlets of hen 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 finest Florentine cooks. So everytime you see a dish with Florentine within the title, it’ll embrace spinach. And this dish, in my view, is likely one of the finest to make with this scrumptious leafy vegetable.

Elements:

All ingredients for chicken Florentine dish on a white tile board.All ingredients for chicken Florentine dish on a white tile board.
  • hen: boneless skinless hen breasts, lower 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; maintaining it easy;
  • garlic: positively use recent for this dish; it’ll give the sauce scrumptious taste;
  • hen broth: essential 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.

Methods to make Hen 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.
Floured chicken breasts on a white plate and browned chicken in a skillet.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 hen 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.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 hen to the pan with sauce and simmer on low warmth till the hen is heated by way of.
Creamy sauce with spinach in a skillet and three chicken breasts in the spinach sauce in the skillet.Creamy sauce with spinach in a skillet and three chicken breasts in the spinach sauce in the skillet.

Useful Ideas!

  • Spinach: I extremely suggest utilizing recent spinach on this dish; frozen and thawed spinach has a definite taste and might overpower the sauce;
  • Hen: lower 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; it’s possible you’ll have to 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.Three chicken breasts in a creamy sauce with spinach, in an enameled Le Creuset skillet.

What to serve with hen Florentine?

Every 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 together with your most well-liked 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 manufactured from?

The primary components 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 hen, cool it fully, 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. Should you prep the sauce prematurely, it’ll thicken because it chills. I choose to make it earlier than serving.

Methods to retailer and reheat leftovers?

Assuming you might have 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 way 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.Cooked chicken breast in a creamy sauce with spinach in a pan.

Extra hen dinner recipes:

Should you like this recipe and make it, let me know within the feedback under! Remember to charge it should you loved it!

Three chicken breasts in a creamy sauce with spinach, in an enameled Le Creuset skillet.Three chicken breasts in a creamy sauce with spinach, in an enameled Le Creuset skillet.

Hen Florentine

This Hen 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 certain to be a success!

Forestall your display screen from going darkish

Prep Time 15 minutes

Cook dinner Time 15 minutes

Complete Time 30 minutes

Course Foremost Dish

Delicacies American, Italian

Servings 4 servings

Energy 449 kcal

Elements 

 

Directions 

  • 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

  • Season every hen cutlet with salt and pepper on all sides.

    1 teaspoon kosher salt, ¼ teaspoon black pepper

  • Dredge hen in flour on all 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 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.

    4 garlic cloves, ½ teaspoon Italian seasoning

  • Add hen 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).

    ¼ cup hen 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 hen to the pan with sauce and simmer on low warmth till the hen is heated by way 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 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; it’s possible you’ll have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
  • Please be aware, that the vitamin worth can differ relying on what product you employ. The data under is an estimate. All the time use a calorie counter you’re aware of.

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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