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This Hen Florentine is made with hen cutlets which can be browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all performed 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 may Love This Dish
If you happen to take a look at my assortment of simple hen recipes, it’s possible you’ll discover a development: hen breasts browned in a pan and simmered in a creamy sauce. It is considered one of my favourite methods to arrange hen for my household. It is easy and at all times successful!
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 finest Florentine cooks. So everytime you see a dish with Florentine within the title, it would embrace spinach. And this dish, for my part, is likely one of the finest to make with this scrumptious leafy vegetable.
Substances:
- hen: boneless skinless hen breasts, reduce 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: undoubtedly use contemporary for this dish; it would give the sauce scrumptious taste;
- hen broth: obligatory for deglazing the pan after browning hen; it helps carry 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 explanation for the title of this dish; I used contemporary, not frozen.
Learn how to make Hen Florentine?
- Begin by seasoning the hen with salt and pepper on both sides.
- Dredge in flour and put aside.
- Soften butter with olive oil in a skillet.
- Brown the hen 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 hen 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 hen to the pan with sauce and simmer on low warmth till the hen is heated by.
Useful Suggestions!
- Spinach: I extremely suggest utilizing contemporary spinach on this dish; frozen and thawed spinach has a definite taste and may overpower the sauce;
- Hen: reduce 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?
Every time I make hen breasts with sauce, my first facet dish selection is mashed potatoes. It is pure consolation meals proper there! Rice, mashed cauliflower, and even pasta pair with this scrumptious dish as nicely. So go together with your most well-liked facet and revel in each bit! Remember the bread, like my skillet focaccia, to take in 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. If you happen to prep the sauce upfront, it would thicken because it chills. I favor to make it earlier than serving.
Assuming you will have any leftovers from this scrumptious dish, all ought to 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 by. 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:
If you happen to like this recipe and make it, let me know within the feedback under! Remember to price it when you loved it!
Hen Florentine
This Hen Florentine is made with hen cutlets which can be browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all performed in quarter-hour! Serve it with pasta, mashed potatoes, or rice. This one-pan dish is sure to be successful!
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Substances
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.
2 medium hen breasts
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Season every hen cutlet with salt and pepper on both sides.
1 teaspoon kosher salt, ¼ teaspoon black pepper
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Dredge hen 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 hen 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 hen 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 hen 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 hen to the pan with sauce and simmer on low warmth till the hen is heated by.
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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 contemporary 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 notice, that the vitamin worth can range relying on what product you employ. The knowledge under is an estimate. At all times 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
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