This Rooster Florentine is made with rooster cutlets which might be browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all finished 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
When you have a look at my assortment of straightforward rooster recipes, chances are you’ll discover a development: rooster breasts browned in a pan and simmered in a creamy sauce. It is one in every of my favourite methods to arrange rooster for my household. It is easy and all the time successful!
This Rooster Florentine options skinny cutlets of rooster 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 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.
Substances:
- 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; preserving it easy;
- garlic: positively use contemporary for this dish; it’ll give the sauce scrumptious taste;
- rooster broth: obligatory for deglazing the pan after browning rooster; it helps carry all the 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 explanation for the title of this dish; I used contemporary, not frozen.
Find out how to make Rooster Florentine?
- Begin by seasoning the rooster with salt and pepper on either side.
- 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.
- 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 by.
Useful Suggestions!
- Spinach: I extremely advocate utilizing contemporary spinach on this dish; frozen and thawed spinach has a definite taste and may overpower the sauce;
- Rooster: lower 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; chances are you’ll have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
What to serve with rooster Florentine?
At any time when 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 luxuriate in each bit! Do not forget the bread, like my skillet focaccia, to absorb each final drop of the creamy sauce.
Recipe FAQs:
The primary components 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 rooster, 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. When you prep the sauce prematurely, it’ll thicken because it chills. I favor to make it earlier than serving.
Assuming you might have any leftovers from this scrumptious dish, all must 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 rooster dinner recipes:
When you like this recipe and make it, let me know within the feedback beneath! Do not forget to fee it when you loved it!
Rooster Florentine
This Rooster Florentine is made with rooster cutlets which might be browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all finished in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is certain to be successful!
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Substances
Directions
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Slice every rooster breast in half lenghtwise. Use a meat tenderizer and pound the rooster so every cutlet is evenly thick.
2 medium rooster breasts
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Season every rooster cutlet with salt and pepper on either side.
1 teaspoon kosher salt, ¼ teaspoon black pepper
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Dredge rooster 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 rooster 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 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).
¼ cup rooster 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 rooster to the pan with sauce and simmer on low warmth till the rooster 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 rooster will boil in its juices.
- I extremely advocate utilizing contemporary 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; chances are you’ll have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
- Please notice, that the vitamin worth can differ relying on what product you utilize. The knowledge beneath is an estimate. At all times use a calorie counter you’re acquainted with.
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
