This Hen Florentine is made with hen cutlets which might 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 certain to be a success!
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Why You may Love This Dish
For those who take a look at my assortment of straightforward hen recipes, it’s possible you’ll discover a pattern: hen breasts browned in a pan and simmered in a creamy sauce. It is one among my favourite methods to organize hen for my household. It is simple and all the time a success!
This Hen Florentine options skinny cutlets of hen breast and silky, creamy sauce with spinach, garlic, and Parmesan cheese. What’s to not love?
What’s Hen Florentine?
The title comes from a time when Catherine de Medici introduced spinach seeds from Florence to France, alongside along with her greatest Florentine cooks. So everytime you see a dish with Florentine within the title, it’ll embody spinach. And this dish, for my part, is likely one of the greatest to make with this scrumptious leafy vegetable.
Components:
- hen: boneless skinless hen breasts, lower lengthwise into skinny cutlets;
- flour: for dredging the hen; it helps if brown higher and thickens the sauce;
- butter and olive oil: my favourite combo for browning the hen cutlets;
- seasoning: Italian seasoning, salt, and pepper; retaining it easy;
- garlic: positively use recent for this dish; it’ll give the sauce scrumptious taste;
- hen broth: essential for deglazing the pan after browning hen; it helps raise all the 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.
Methods to make Hen Florentine?
- Begin by seasoning the hen with salt and pepper on all sides.
- Dredge in flour and put aside.
- Soften butter with olive oil in a skillet.
- Brown the hen 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 hen 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 prepare dinner till the spinach is wilted.
- Return the hen to the pan with sauce and simmer on low warmth till the hen is heated by means of.
Useful Ideas!
- Spinach: I extremely suggest utilizing recent spinach on this dish; frozen and thawed spinach has a definite taste and may overpower the sauce;
- Hen: lower 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 hen Florentine?
At any time when I make hen 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 effectively. So go along with your most well-liked aspect and revel in each bit! Do not forget the bread, like my skillet focaccia, to absorb each final drop of the creamy sauce.
Recipe FAQs:
The primary components 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 hen, 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. For those who prep the sauce prematurely, it’ll thicken because it chills. I want to make it earlier than serving.
Assuming you’ve got 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 prepare dinner till heated by means of. The sauce will thicken within the fridge so that you want some liquid (like milk) to get it again to a saucy consistency.
Extra hen dinner recipes:
For those who like this recipe and make it, let me know within the feedback beneath! Do not forget to price it should you loved it!
Hen Florentine
This Hen Florentine is made with hen cutlets which might 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 certain to be a success!
Components
Directions
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Slice every hen breast in half lenghtwise. Use a meat tenderizer and pound the hen so every cutlet is evenly thick.
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Season every hen cutlet with salt and pepper on all sides.
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Dredge hen in flour on all sides and put aside.
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Soften butter with olive oil in a skillet, over medium warmth.
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Brown the hen 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 hen 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.
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Add spinach and Parmesan cheese to the sauce, stir in, and prepare dinner till the spinach is wilted.
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Return the hen to the pan with sauce and simmer on low warmth till the hen is heated by means of.
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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 hen will boil in its juices.
- I extremely suggest utilizing recent 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; it’s possible you’ll have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
- Please word, that the vitamin worth can fluctuate relying on what product you employ. The data beneath is an estimate. All the time use a calorie counter you might be acquainted with.
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