Chicken Florentine 3 SECONDS
Dredge the chicken in flour on all sides and shake off the excess. Place the floured cutlets on parchment paper and set aside. Heat a large skillet to medium heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter to the pan and once hot add the chicken pieces. Do not crowd the pan.
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Instructions. Season both sides of the chicken breasts with salt, pepper, and garlic powder. Place flour on a plate or in a shallow bowl. Dredge each piece of chicken through the flour to lightly coat on both sides. Melt 1 tablespoon of the butter together with the olive oil in a large skillet over medium-high heat.
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2. Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 Tbsp oil. Add chicken and sauté the first side until golden brown (5 minutes), flip, cover and sauté another 5 min or until done. Remove from pan and rest 10 minutes before slicing against the grain.
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Heat the oil in a large skillet on medium-high heat, until shimmering. Add chicken in a single layer, cooking on both sides just until browned. (Work in batches if needed.) Remove and cover to keep warm. Cook mushrooms. Add garlic and mushrooms to the pan. Cook until mushrooms brown and liquid evaporates.
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Season the chicken on both sides with salt, garlic powder, and black pepper, and dredge each piece in flour. Cook the chicken in a deep, large skillet on medium heat for three to four minutes on each side. Remove it from the pan, set aside, and wipe the pan clean. Vegetables: Sauté the shallots and garlic for a few minutes.
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Bring the heat down to medium and add the minced garlic to the same pan. Sauté for about 20 seconds or until the garlic is fragrant. Add the liquids and spinach. Then add the white wine and let it cook out for 1 minute. Then add the chicken broth and heavy cream. Let the sauce come to a simmer and then add the spinach.
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Salt on both sides and refrigerate for a minimum of 1-2 hours before cooking, or overnight is even better! This will tenderize the chicken and make it moist and juicy. Place the flour on a plate, and add the Italian seasoning and freshly cracked pepper. Mix with a fork to combine.
Chicken Florentine Recipe Simple, Easy and Delicious Recipe
Cook the chicken: Place a large skillet over medium-high heat and add 2 tablespoons olive oil. Tilt the skillet to evenly coat it with oil. The oil should shimmer, but not smoke. Add the dredged chicken cutlets in a single layer. Let them cook, without moving, until the bottoms are golden brown, 3 to 5 minutes.
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Cut the chicken into four thinner cutlets. Season with salt & pepper and garlic powder, then dredge in the flour. Heat up the oil and half the butter, and pan fry the chicken until golden. Transfer to a plate. To the skillet, add the rest of the butter, and cook the garlic. Add the wine, broth, and Italian seasoning.
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Pat dry. Combine chicken dredge ingredients. Coat the chicken in the flour mixture, tap off any excess. Melt the butter and olive oil in a skillet over medium-high heat. Add the chicken and cover the pan. Cook for 4-5 minutes per side, until golden. If needed, sear in 2 separate batches.
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Instructions. Heat the olive oil in a large skillet. Salt and pepper the chicken and cook on each side for 5 minutes, using a meat thermometer to test for doneness (when inserted into the thickest part of the meat, it should read 160°F). Remove the chicken, and keep warm. (I wrap mine in foil.)
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Heat olive oil and butter in a large skillet over medium high heat and add the chicken breasts. Cook the breasts for 4-5 minutes on each side until cooked through and a light golden brown. Remove the chicken onto a plate. In the same pan, add garlic and saute for minute until fragrant.
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Add the dry white wine. Bring to a simmer for 5 minutes. Add the chicken stock, heavy cream, and parmesan cheese. Stir to incorporate. Add in the fresh spinach and mix well. Return the chicken cutlets to the skillet. Let everything simmer together for another 5-10 minutes allowing the sauce to continue to thicken.
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Set aside. Brown chicken: In a large skillet, melt 2 tablespoons of butter with all of the oil over medium-high heat. When the oil is shimmering, add the chicken breasts. Cover the pan and cook for 3-4, or until the bottom side is golden. Remove the cover, flip the chicken, and add the remaining tablespoon of butter.
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Cook for 8-10 minutes, flipping halfway through. Remove the chicken from the heat. Step 3- Make the cream sauce. Add the extra butter to the pan, along with the garlic, and cook for 30 seconds, then stir in the chicken broth and Italian seasoning. Let it simmer for 5-6 minutes or until it has noticeably reduced.
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Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot add the dredged chicken pieces and cook for 4-5 minutes per side until golden brown, and cooked through. Remove the chicken from the pan and set aside. Add the remaining tablespoon of butter to the pan along with the minced garlic.
