This Rooster Florentine is made with rooster cutlets which can be browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all completed 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 may Love This Dish
In case you take a look at my assortment of simple rooster recipes, you might discover a pattern: rooster breasts browned in a pan and simmered in a creamy sauce. It is considered one of my favourite methods to arrange rooster for my household. It is simple 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 identify comes from a time when Catherine de Medici introduced spinach seeds from Florence to France, alongside along with her finest Florentine cooks. So everytime you see a dish with Florentine within the identify, it is going to embody spinach. And this dish, for my part, is without doubt one of the finest to make with this scrumptious leafy vegetable.
Components:
- rooster: boneless skinless rooster breasts, reduce 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; protecting it easy;
- garlic: undoubtedly use contemporary for this dish; it is going to give the sauce scrumptious taste;
- rooster broth: mandatory for deglazing the pan after browning rooster; it helps elevate the entire flavorful bits from the underside of the pan;
- cream: the bottom of the sauce; you should 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 identify of this dish; I used contemporary, not frozen.
Methods to make Rooster Florentine?
- Begin by seasoning the rooster with salt and pepper on both sides.
- Dredge in flour and put aside.
- Soften butter with olive oil in a skillet.
- Brown the rooster for 4 to five minutes, per aspect. 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 (which means scraping the underside of the pan with a wood 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 Ideas!
- Spinach: I extremely suggest utilizing contemporary spinach on this dish; frozen and thawed spinach has a definite taste and may overpower the sauce;
- Rooster: reduce 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; you might have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
What to serve with rooster Florentine?
Every time I make rooster breasts with sauce, my first aspect dish selection 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 popular aspect and luxuriate in each bit! Do not forget the bread, like my skillet focaccia, to take in each final drop of the creamy sauce.
Recipe FAQs:
The primary substances 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 might be able to serve it. Let it come to room temperature earlier than simmering it within the sauce. In case you prep the sauce prematurely, it is going to thicken because it chills. I favor to make it earlier than serving.
Assuming you might have any leftovers from this scrumptious dish, all needs 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. 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:
In case you like this recipe and make it, let me know within the feedback under! Do not forget to price it for those who loved it!
Rooster Florentine
This Rooster Florentine is made with rooster cutlets which can be browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all completed in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is certain to be successful!
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Components
Directions
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
Season every rooster cutlet with salt and pepper on both sides.
1 teaspoon kosher salt, ¼ teaspoon black pepper
Dredge rooster in flour on both 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 rooster for 4 to five minutes, per aspect. 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 rooster broth to the skillet and deglaze the pan (which means scraping the underside of the pan with a wood spoon or spatula to get all of the cooked-on bits).
¼ cup rooster 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 rooster to the pan with sauce and simmer on low warmth till the rooster is heated by.
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 suggest 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; you might 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 range relying on what product you utilize. The data under is an estimate. At all times use a calorie counter you might be conversant in.
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
