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Instructions. In a large skillet over medium-high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun-dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
- (20)
- 562
- Dinner, Main Course
Jun 17, 2024 · Cooked chicken Florentine typically lasts 3 to 4 days in the refrigerator when stored correctly. Pay close attention to preparation and purchase dates. If freezing, it should be transferred to the freezer before the 4-day refrigeration period ends. When frozen, chicken Florentine maintains its best flavor for up to 3 months.
- Sadia Batool
Oct 28, 2024 · Heat 1 tablespoon each of the oil and butter in a large skillet over medium-high. While butter mixture heats, place flour in a shallow dish; dredge 2 seasoned chicken halves in flour, and shake ...
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4 to 5 minutes per side. Place the chicken on a clean plate, tent with foil, and set aside. 2 tablespoons olive oil. Turn the heat down to medium.
- Chicken, Main Course, Main Dish
- 456
Sep 22, 2021 · Season each side of the chicken fillets with garlic powder, salt, and pepper. Place the chicken in a ziplock bag, add flour to the bag and coat the chicken in flour on all sides. Add 1 tablespoon of the butter and oil to a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden.
- Main Course
- 557
Jul 24, 2023 · Dredge chicken breast in the flour mixture. Add butter to the skillet and cook the chicken. Set aside. Add chicken broth to the pan and bring to a boil. Reduce heat and simmer. Stir in heavy cream and parmesan cheese, cook until the sauce thickens. Stir in spinach. Add mushrooms and chicken back into the sauce. Serve.
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Mar 24, 2018 · Melt remaining 4 tablespoons of butter in the same skillet over medium heat. Add the mushrooms, 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 spinach, stir, and cook until wilted. Add the wine.
