15
Dec
If you want then you can also place the chicken on a serving plate and pour the sauce over it. Season the chicken breasts with salt and pepper on both sides.
In a shallow bowl combine the flour garlic salt and pepper.
Best chicken florentine recipe. In a large frying pan melt 30g of butter and cook onions until soft and golden. Remove onions from pan and add to the spinach and mix together. Add diced chicken to pan with a little seasoning.
Place the golden sauteed chicken into sauce and coat the chicken properly with the sauce. If you want then you can also place the chicken on a serving plate and pour the sauce over it. Now your Florentine Chicken is ready to serve.
If you want then you can garnish it. In a shallow bowl combine the flour garlic salt and pepper. In another shallow bowl beat egg and milk.
Dredge chicken in flour mixture dip in egg mixture and roll in bread crumbs. Heat oil in a deep-fat fryer to 375. Fry chicken several rolls at a time for 1-12 minutes or until golden brown.
Place in an ungreased 13x9-in. Season chicken with salt and pepper. Heat a large deep pan over medium heat and add 2 Tbsp oil.
Add chicken and sauté the first side until golden brown 5 minutes flip cover and sauté. Made with chicken breasts served. Why go out to a restaurant when you can have better at home.
This chicken Florentine will leave your taste buds breathless. Instructions In a cast iron skillet or stainless steel pan heat the avocado oil over medium high heat. Add chicken thighs and cook for 6-8 minutes each side.
Skin should turn golden brown and chicken should be almost fully. Remove chicken from skillet and place on a plate. Add chicken stock.
Microwave on full power for 2 minutes until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl combine the soup mayonnaise sour cream cheddar lemon juice curry powder salt and pepper to taste and wine. Season both sides of the chicken breasts with the salt and pepper. Melt two tablespoons of butter in a large skillet over medium heat.
Add chicken breasts to the skillet and cook for 5-7 minutes per side or until cooked through. Remove chicken from skillet add in the remaining two tablespoons of butter and minced garlic. Season the chicken breasts with salt and pepper on both sides.
Heat olive oil and butter in a large skillet over medium high heat and add the chicken breasts. Cook the breasts for 4-5 minutes on. Add in the butter garlic basil chili flakes broth and heavy cream.
Place the lid on and cook on HIGH for 3-4 hours or on LOW for 7-8 hours. Once the time is up and the chicken is cooked through season the sauce with a pinch of salt and pepper. Add the roughly chopped spinach and stir until wilted.