Chicken Florentine Recipe

Name: Chicken Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons all-purpose flour; salt & freshly ground black pepper; 6 (1/2 lb) boneless skinless chicken breast halves, pounded very thin between pieces of plastic wrap; 1 ½ tablespoons olive oil; 1 cup yellow onion, chopped; 2 garlic cloves, minced; 1 (15 ounce) can tomato sauce; ¼ cup dry white wine; ½ teaspoon dried basil; 2 (6 ounce) packages fresh spinach, cooked drained and chopped or 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1 cup grated mozzarella cheese

Servings: persons

3 tablespoons all-purpose flour
salt & freshly ground black pepper
6 (1/2 lb) boneless skinless chicken breast halves, pounded very thin between pieces of plastic wrap
1 ½ tablespoons olive oil
1 cup yellow onion, chopped
2 garlic cloves, minced
1 (15 ounce) can tomato sauce
¼ cup dry white wine
½ teaspoon dried basil
2 (6 ounce) packages fresh spinach, cooked drained and chopped or 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup grated mozzarella cheese

1
Preheat oven to 375F.
2
On sheet of waxed paper, combine flour, salt and pepper.
3
Toss chicken cutlets in mixture to coat.
4
In medium skillet over medium heat, warm 1 tablespoon oil.
5
Brown chicken about 5 minute son each side.
6
Remove to a 2 1/2 quart casserole dish lightly coated with cooking spray.
7
Add remaining 1/2 tablespoon oil to the skillet.
8
Add onion and garlic and saute until tender, about 5 minutes.
9
Add tomato sauce, wine and basil.
10
Simmer for 2 minutes.
11
Taste for seasonings and add more salt if necessary.
12
Spread cooked spinach on top of chicken.
13
Pour tomato sauce mixture around chicken, lifting edges to allow the sauce to flow underneath.
14
Sprinkle with cheese.
15
Bake, uncovered, until chicken is no longer pink in the center, about 35 minutes.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons all-purpose flour, salt & freshly ground black pepper, 6 (1/2 lb) boneless skinless chicken breast halves, pounded very thin between pieces of plastic wrap, 1 ½ tablespoons olive oil, and more.

Yes, Chicken Florentine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Florentine

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