Weeknight Dinner-Chicken Florentine Style Recipe

Article published at: Jan 19, 2024 Article author: DurblTeam Article tag: how to use durb bags
Weeknight Dinner-Chicken Florentine Style Recipe
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If you’re looking for an easy and filling dinner idea, you’re going to love this stuffed Chicken Florentine Style Recipe. A simple but fresh take on a chicken that is filling and flavorful.


Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 cups of fresh spinach, washed
  • 2 cloves of garlic, minced
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 2 tablespoons of flour
  • 1 cup of milk
  • ½ teaspoon of onion powder
  • Salt and black pepper to taste
  • ¼ cup of grated Parmesan cheese
  • Fresh lemon juice to taste
  • Breadcrumbs or additional Parmesan cheese for topping (optional)


Directions:

  1. Prepare the Chicken: Tenderize the chicken breasts by lightly pounding them to even thickness. Season with salt and pepper.
  2. Cook the Spinach: In a pan, heat a little olive oil, add the spinach and garlic, and sauté until the spinach is wilted. Remove the spinach and set aside.
  3. Pan-fry the Chicken: In the same pan, add butter and the remaining olive oil. Pan-fry the chicken until golden brown, about 3-4 minutes on each side. Remove and keep warm.
  4. Make the Sauce: In the pan, cook the flour until it turns light brown. Gradually add milk, continuously stirring, until the sauce thickens. Season with onion powder, salt, and pepper.
  5. Assemble: Lay the cooked spinach over the pan-fried chicken, then pour over the cream sauce. Sprinkle with Parmesan cheese and lemon juice.
  6. Bake (Optional): For a golden top, sprinkle with breadcrumbs or additional Parmesan cheese, then bake in a preheated oven at 375°F (190°C) for 5-10 minutes.
  7. Serve: Reusabl silicone container the cooked chicken, ideal with pasta or toasted bread.


Tips:

  • For added flavor, you can incorporate a bit of white wine into the sauce.
  • If you like more vegetables, consider adding mushrooms or cherry tomatoes.
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