Easy Chicken Florentine
Tired of the usual chicken dish? This Easy Chicken Florentine will please everyone at the dinner table. The chicken is breaded in Italian seasonings then golden fried and placed on top of rice and spinach. Delizioso!
Equipment
- 9x11 Pyrex Baking Dish
- Cast iron skillet, frying pan or Lodge induction casserole
- Medium sized sauce pan
- Large Frying Pan
Ingredients
- 2 lbs chicken about 8-9 thin sliced pieces
- 1/2 cup flour
- 3 eggs beaten
- 1 1/4 cups seasoned Italian bread crumbs
- 1/2 cup oil
- 2 cloves garlic minced, grated or finely chopped
- 1/4 tsp fresh ground pepper
- 1/2 cup white wine
- 1/2 cup sherry wine
- 2 packages onion soup mix
- 3 cups water
- 1 package spinach
- 1-2 packages rice pilaf
Instructions
- Dip chicken pieces in flour, egg and seasoned Italian bread crumbs. (Line up three bowls).
- In a large cast iron skillet, frying pan or Lodge induction casserole, heat oil. Cook chicken over medium heat until a thermometer reads 165 degrees.
- Remove chicken to a plate and set aside.
- Reserve at least 2-3 tablespoons of drippings. Add garlic, pepper, and white wine and heat for 5 minutes over medium heat.
- Stir in onion soup mix and water. Bring to a boil.
- Return chicken to the skillet and simmer covered for about 10-15 minutes or until sauce is slightly thickened. Stir in parsley.
- While chicken is simmering, cook rice pilaf according to package directions. In a large frying pan, heat two tablespoons of oil. Add spinach and cook for about 5-7 minutes over medium heat. Add salt and pepper to taste.
- Once rice pilaf is done, spread on the bottom of a 9x11 Pyrex baking dish. Place sautéed spinach on top of the rice. Place chicken on top of the spinach, spoon sauce over the top of the chicken.
- Serve and enjoy!
