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    Home » Recipes » Main Dishes

    Chicken Florentine

    November 19, 2013 By Brandy 2 Comments

    two chicken Florentine breasts on plate

    Chicken Florentine has been one of our favorite dinners for years. Even our children love it. Spinach and all. It is made with the simplest healthy ingredients, but is full of flavor. It is also wonderful the next day for lunch. I've made it with fresh spinach as well as frozen and didn't notice a difference in flavor so I usually stick with frozen. It's just easier. This recipe was recently featured in the June issue of All You Magazine as an easy under $10 family dinner! So glad they like it too.
    Chicken Florentine
    4 chicken breast halves
    1( 16 oz.) bag frozen spinach
    4 cloves of garlic, minced
    1 tsp. kosher salt, divided
    black pepper, to taste
    ¼ tsp. poultry seasoning
    3 T. olive oil, divided
    ¾ c. white cooking wine
    collage of spinach and chicken rolled up with toothpicks
    Heat 1 T. oil in a skillet on med-high heat. Add garlic and cook for about a minute. Add spinach, ½ tsp. kosher salt, and pepper. Cook until spinach has heated through. Strain spinach in a colander and press with paper towels to soak up the juices.
    Slice chicken breasts in half horizontally. If your pieces are nice and thin you don't need to pound them, but if they are hard to roll up, place in a ziploc bag and flatten with a rolling pin.
    Divide your spinach into 8 sections (a few tablespoons each) and spoon into the center of each chicken breast. Roll up and secure with toothpicks.
    chicken rolled up with spinach
    Heat the rest of the oil (2T) in pan on med-high heat. Add chicken. Sprinkle with remaining salt and poultry seasoning, and pepper to taste. Brown for 2-3 minutes, turn and cook other side for 2-3 minutes or until golden brown.
    chicken breasts seared in pan with spinach
    measuring cup adding chicken broth to pan
     Do you like my new measuring cups? They were a gift from Santa last year 🙂
    Add wine, cover, reduce heat to a simmer and cook for 10 minutes.
    chicken Florentine cooking in pan
    Remove lid, turn the heat to HIGH and let simmer until most of the wine has cooked down.
    8 chicken breasts cooking in pan
    Place chicken on a platter and pour remaining juices over chicken.
    two chicken Florentine breasts on plate
    Remove toothpicks and serve.
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    About Brandy

    Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

    Comments

    1. Lizy @ http://justdipitinchocolate.blogspot.com/ says

      November 23, 2013 at 8:41 am

      Everything tastes better with wine and with a pretty measuring cup, lol...the chicken looks amazing, I recently made some using spinach as well and realized this way the kiddo and hubs didn't mind eating spinach! Thanks for sharing! Happy Thanksgiving,
      Lizy

      Reply
      • Brandy says

        November 23, 2013 at 6:40 pm

        Happy Thanksgiving to you too! I'll admit, it's the only way I'll eat cooked spinach too 🙂

        Reply

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