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    You are in: Home / Recipes / Fen's Award Winning Baked Chicken Florentine Recipe
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    Fen's Award Winning Baked Chicken Florentine

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    D'Fensta's Note:

    I took a few of ideas from other Chicken Florentine recipes, and created my own! It gets rave reviews whenever or wherever it is served! Enjoy!

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    Units: US | Metric



    Finishing sauce


    1. 1
      Sauté celery and shallots in 3 tbsp butter on medium heat until tender. Add thinly sliced spinach leaves; mix thoroughly until spinach is warm and cooked. Remove from heat, stir in cheese and bread crumbs. Let cool slightly then add in egg. Refrigerate until firm.
    2. 2
      Preheat oven to 350°F Flatten breast halves with the side of a mallet until about 1/4 inch thick, Being careful not to tear through chicken. Place 1 heaping tablespoon of spinach mixture on center of each chicken piece, fold envelope style and secure with a plain wooden pick.
    3. 3
      Place chicken seam side down in 9 x 12 baking dish. Sprinkle with salt and pepper. Heat butter, wine, tomatoes, chicken bouillon and thyme. Pour 1/2 of sauce over chicken.
    4. 4
      Bake uncovered for 30 minutes. After 30 minutes, baste chicken with remaining sauce, then add sliced mushrooms into pan and spread around until they are coated with the sauce. Return to oven and bake until chicken is tender, about 20 minutes longer. Remove wooden picks from chicken, place chicken on serving platter and keep warm.
    5. 5
      Pour drippings and remaining sauce from baking dish into saucepan. Blend cornstarch with cream and slowly stir into sauce until sauce thickens and comes to a low boil (add additional cream if needed to thin sauce). Season with salt and pepper.
    6. 6
      Pour sauce over chicken trying to keep tomatoes and mushrooms on top of the chicken for aesthetic purposes. Serve with buttered noodles or rice pilaf.

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    Ratings & Reviews:


    Nutritional Facts for Fen's Award Winning Baked Chicken Florentine

    Serving Size: 1 (236 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 469.8
    Calories from Fat 230
    Total Fat 25.6 g
    Saturated Fat 14.8 g
    Cholesterol 193.2 mg
    Sodium 631.4 mg
    Total Carbohydrate 9.0 g
    Dietary Fiber 1.8 g
    Sugars 2.2 g
    Protein 47.5 g

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