This Hen Florentine is made with hen cutlets which are browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all finished 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 will Love This Dish
If you happen to have a look at my assortment of simple hen recipes, you could discover a development: hen breasts browned in a pan and simmered in a creamy sauce. It is certainly one of my favourite methods to arrange 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 identify 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 identify, it’s going to embody spinach. And this dish, in my view, is likely one of the greatest to make with this scrumptious leafy vegetable.
Substances:
- 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; conserving it easy;
- garlic: undoubtedly use contemporary for this dish; it’s going to give the sauce scrumptious taste;
- hen broth: vital for deglazing the pan after browning hen; it helps elevate all the flavorful bits from the underside of the pan;
- cream: the bottom of the sauce; you need to use 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 identify of this dish; I used contemporary, not frozen.
The right way 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 (meaning 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 Ideas!
- Spinach: I extremely advocate utilizing contemporary spinach on this dish; frozen and thawed spinach has a definite taste and might overpower the sauce;
- Hen: lower the breasts into cutlets and pound with a meat tenderizer if wanted, to make them roughly the identical thickness; this may guarantee even cooking;
- Sauce: I used heavy whipping cream to make the sauce however half and half or evaporated milk works nice too; you could have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
What to serve with hen Florentine?
Each time I make hen breasts with sauce, my first aspect 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 well-liked aspect and luxuriate in each bit! Remember the bread, like my skillet focaccia, to absorb each final drop of the creamy sauce.
Recipe FAQs:
The principle components in a Florentine sauce are butter, cream, spinach, and Parmesan cheese.
Lemon zest, mushrooms, capers, and sun-dried tomatoes, all make for excellent 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’re able to serve it. Let it come to room temperature earlier than simmering it within the sauce. If you happen to prep the sauce prematurely, it’s going to thicken because it chills. I want to make it earlier than serving.
Assuming you’ve got 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 beneath! Remember to charge it should you loved it!
Hen Florentine
This Hen Florentine is made with hen cutlets which are browned in a pan after which simmered in a creamy sauce with spinach, garlic, and Parmesan cheese, all finished 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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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 all sides.
1 teaspoon kosher salt, ¼ teaspoon black pepper
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Dredge hen in flour on all 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 aspect. 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 (meaning 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 advocate utilizing contemporary 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; you could have to whisk in a teaspoon or two of cornstarch to make sure the sauce will thicken.
- Please word, that the diet worth can fluctuate relying on what product you employ. The knowledge beneath is an estimate. All the time use a calorie counter you’re 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
