Anybody got a really good chicken florentine recipe?

[CTyankee]

Lots of chicken in the freezer and I need to start using it up w/ some new recipes...

[grasswire]

1. Do you make any kind of a divan?

There's the classic version, and then there are spinoffs. Basically, it's broccoli, chicken breast, a curry sauce, lemon juice, and cheese melty on top.

I'm making a top-of-the stove version tonight, poaching the chicken and cheating on the sauce with some mayo and cream.

I like to serve with blueberry cornmeal muffins and an apple salad. A carrot salad would be good, too.

[Tesha]

2. Tequila-Lime Chicken

Well.... our version of it anyway :rofl:


Marinated chicken (tequila and lime and soy plus whatever you like)
then grilled, then placed over your favorite tortilla chips
a mix of sour cream and your favorite salsa spooned over
sprinkled with your favorite cheese - cheddar or jack or whatever
then under the broiler 'till melty

serve over lettuce with more lime, chopped tomatoes, avocado,more salsa and sour cream...



yum...

[Tesha]

3. oh, this one looks good

also simple (Why haven't I made this before?)

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-florentine-style-recipe/index.html

Chicken Florentine Style

Recipe courtesy Giada De Laurentiis

Ingredients
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Directions
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

[madmax]

5. Wow, that sounds really good

I've been on an Alredo kick but, this seems a little lighter. Have to give this a whirl. Thanks for posting.

[CTyankee]

7. Nice!

[elleng]

4. Oh, FLORENTINE! Getting ready, eh, yank???

[CTyankee]

6. Well, it has been on my mind! Plus, I have all this raw chicken in the freezer

and I'm sick of my usual chicken dishes...so put them together and voila, chicken florentine!