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 executed in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is sure to be successful!
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Why You will Love This Dish
In case you have a look at my assortment of simple rooster recipes, it’s possible you’ll discover a pattern: rooster breasts browned in a pan and simmered in a creamy sauce. It is considered one of my favourite methods to organize rooster for my household. It is simple and at all times 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 greatest Florentine cooks. So everytime you see a dish with Florentine within the title, it would embrace spinach. And this dish, in my view, is without doubt one of the greatest to make with this scrumptious leafy vegetable.
Elements:
- rooster: boneless skinless rooster breasts, minimize 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 recent for this dish; it would give the sauce scrumptious taste;
- rooster broth: needed for deglazing the pan after browning rooster; it helps raise the entire 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 rationale for the title of this dish; I used recent, not frozen.
Tips on how 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 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 (which means 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 via.
Useful Suggestions!
- Spinach: I extremely suggest utilizing recent spinach on this dish; frozen and thawed spinach has a definite taste and might overpower the sauce;
- Rooster: minimize the breasts into cutlets and pound with a meat tenderizer if wanted, to make them roughly the identical thickness; it will guarantee even cooking;
- Sauce: I used heavy whipping cream to make the sauce however half and half or evaporated milk works nice too; it’s possible 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?
Every time I make rooster breasts with sauce, my first facet dish alternative 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 revel in each bit! Remember the bread, like my skillet focaccia, to absorb each final drop of the creamy sauce.
Recipe FAQs:
The principle substances in a Florentine sauce are butter, cream, spinach, and Parmesan cheese.
Lemon zest, mushrooms, capers, and sun-dried tomatoes, all make for nice additions to the spinach sauce.
If you wish to save time on prep, brown the rooster, cool it utterly, 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 would thicken because it chills. I favor to make it earlier than serving.
Assuming you’ve 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 via. 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 beneath! Remember to charge it in case you 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 executed in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is sure to be successful!
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Elements
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 both sides.
1 teaspoon kosher salt, ¼ teaspoon black pepper
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Dredge rooster in flour on both sides 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 (which means 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 via.
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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 suggest utilizing recent spinach on this dish; frozen and thawed spinach has a definite taste and might 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; it’s possible you’ll have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
- Please notice, that the diet worth can range relying on what product you utilize. The knowledge beneath is an estimate. All the time use a calorie counter you might be conversant in.
Diet
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
