What Does Florentine (or à la Florentine) Mean in Cooking? By Danilo Alfaro Updated October 31, 2016. In the culinary arts, the word Florentine (pronounced "FLOR-en-teen"), or the term à la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence. The easiest way to remember what it means is that a Florentine-style recipe features spinach. Specifically, a dish prepared à la Florentine will feature some main ingredient, such as eggs, poultry or fish, served on a bed of spinach which has been cooked in butter, then topped with Mornay sauce and grated cheese, and finally browned under the broiler. One common dish with the Florentine moniker is eggs Florentine, a variation on eggs Benedict featuring a poached egg served over a bed of spinach (in place of the ham) on a grilled English muffin. It's served with Mornay sauce instead of hollandaise sauce , although it's not uncommon to find it served with hollandaise in a lot of restaurants.

And while spinach is characteristic of a dish prepared à la Florentine, a pile of steamed spinach is a far cry from the traditional Florentine method of gently simmering the spinach in melted butter. continue reading below our video How to Sharpen a Knife Like a Professional And not cooked and then a little bit of butter stirred in. Simmered in butter. If that sounds decadent, consider that the technique is said to originate with Florence-born Catherine de Medici's, or rather her chefs, who accompanied her to France upon her marriage to the Duke of Orleans and future king. Spinach is thought to have been brought to Sicily by Arab merchants over 1,200 years ago, and the plant thrived in Italy, Spain and elsewhere across the Mediterranean region. Thus spinach is not so much a Florence thing as a Catherine de Medici thing.

Even so, I can't help wondering which scenario is more plausible: that the future queen of France, aged 14 at the time, was so devoted to spinach that she endeavored to bring bundles of it with her to her wedding (indeed, in some versions of the legend, such is Catherine's preternatural obsession with the leafy vegetable that she brings spinach seeds, with an eye toward cultivating them after the nuptial ceremony); OR, that upon arriving in Marseille, the site of the wedding, her chefs discovered an abundance of spinach, owing to the similar Mediterranean climate, and went ahead and cooked with it because it was a familiar ingredient I hate to debunk these beautiful legends, but honestly I think the latter is much more likely, don't you? In any case, strictly speaking, in addition to buttered spinach, a Florentine-style dish needs Mornay sauce, grated cheese and an au gratin finish. Which means the version of eggs Florentine described above, is technically just eggs with spinach. But don't mention this fact to your server at brunch this weekend, because I guarantee they will not be amused.

Note that the word florentine also has another definition not related to recipes made with spinach and Mornay sauce. There's a thin, crunchy wafer or cookie that also goes by the name florentine. This florentine cookie is made with honey and nuts and is sometimes coated with chocolate. What Does Florentine Mean in Cooking What Does Florentine Mean in Cooking By Sara Elliot What does Florentine mean in cooking? Although the term "Florentine" can be interpreted as the cooking style of Florence, Italy, in modern parlance it has come to mean cuisine that includes spinach as an ingredient. Adding spinach to almost any dish can qualify it as Florentine in some quarters, although Tuscan and authentic regional Florentine influences often enhance "Florentine" style recipes. What Does Florentine Mean in Cooking: the Cooking of Florence Even though spinach has taken center stage in what many people recognize as Florentine cooking, it isn't the only ingredient that distinguishes the cuisine of this region. The use of herbs like basil, parsley, rosemary and thyme add a Tuscan or Florentine flavor to dishes.

Regional Florentine cooking also uses many local meats, like boar and rabbit, although beef steak is also very popular, particularly from Tuscany's white Chianina cattle. Because of its proximity to the coastline, Florentine cooking relies heavily on seafood dishes, and as with other Central Italian dishes, often includes the use of olive oil, green olives, and tomato-based sauces. Other common garden ingredients besides spinach make the foods of Florence versatile and delicious: Mushrooms Pumpkin Broccoli Spinach may have become associated with Florence as a result of the influence of Catherine de Medici, but the exact origins are unknown. In the mid 1600s, Catherine, the queen consort of King Henry II and a native of Florence, introduced spinach dishes at court and proclaimed the culinary innovation as "Florentine". At least that's the folklore. Whatever the origins, the term Florentine is now synonymous with spinach, often in egg dishes and dishes with rich, creamy sauces. Spinach Preparation and Cooking Tips Since spinach is a prime ingredient in Florentine style cooking, the following tips will help when you're using fresh spinach: When shopping for spinach, look for crisp leaves that are a deep, lush green.

Avoid leaves with yellow tops or soft spots. Spinach starts to lose nutrients soon after being harvested, so pick the freshest spinach you can find, and use it promptly. Farmer's markets that sell local produce, often picked the same day, are a great choice. Before cooking spinach, remove the stems and thicker veins. Wash spinach thoroughly in lots of water, and swirl it to allow any dirt to sink to the bottom. Spinach can be used raw in salads, steamed lightly for five to seven minutes, or blanched and used as an ingredient in other dishes. Blanching is a process in which the spinach, or other vegetable like asparagus, is placed in boiling water briefly and then immersed in ice water. This sets the color and can enhance the flavor of some vegetables. If you're planning on growing spinach yourself, remember that it likes cool conditions, so make it a spring or fall crop, and give it moist, sandy soil. What does Florentine mean in cooking? Most of the time, it means a good blend of Mediterranean flavors, often including spinach, for an Italian influenced dish. Try some Florentine recipes, either with spinach or without.

Start with eggs Florentine or steak Florentine and expand your repertoire from there. Was this page useful? Florentine Cuisine The best of Tuscan cheese enjoyed with a taste of Tuscan wines, like: Vernaccia di San Gimignano, Chianti colli Senesi DOCG, Brunello di Montalcino Tiezzi. Duration: 1 hour and 30 minutes (approx.) Price: Starting from EUR € 35 per person STARTERS Affettati Misti - Cold Sliced Meats This is one of the most traditional antipasti served in Florentine restaurants. The meats are arranged in a circle on a serving dish and decorated with crisp, tangy salad leaves. Often served with the thick slices of bread in a basket. The best wine to drink with these cold meats is a young and fairly light Chianti, such as that from the "Colli fiorentini". Pinzimonio - Fresh vegetables with olive oil Pinzimonio is an excellent appetizer and can be varied according to the season and the availablity of vegetables.

The success of this simple and tasty dish depends on two fundamental elements: fresh, young ingredients and, above all, superb olive oil from the hills of Tuscany. The vegetables come with a small bowl containing the oil, salt and pepper into which you can dip the pieces of vegetables. Crostini di fegato - Chicken liver crostini Lightly toasted slices of bread spread with liver paste, which is made from chicken livers, capers, anchovy fillets, chopped sage leaves and butter. Originally this spread was called peverada and was made using saffron which was widely grown in the countryside around the city. Tonno e fagioli - Tuna and bean salad Beans cooked in salted water with garlic and sage, served with tuna fish and dressed with oil. This dish is suitable as a starter, a main course to follow a rather filling starter or pasta dish, or it may also be served as a handy, quick lunch. It is best served with crispy, wholemeal bread. Fettunta - Toasted bread with olive oil This dish is generally associated with the month of November, when the olives have been gathered and the oil is newly pressed.

Obviously it is eaten all year round, but in other seasons in lacks that characteristic pungent flavour of the new oil. In the summer you can top the crostini with chopped tomatoes and in winter, fettunta is the basis of a traditional soup known as "Lombard soup". Baccelli e pecorino - Young broad beans and pecorino cheese A simple salad of beans and cubes of soft, young pecorino cheese dressed with oil, salt and pepper. This could be an excellent main course, especially if you have already eaten a substantial first course. FIRST COURSES Lasagne al Forno - Lasagna If you order lasagne in a restaurant in Tuscany you will be served something along these lines. Layers of fresh pasta, meat sauce, and bï¿½chamel with cheese with a sprinkling of Parmigiano on top, heated through in the oven (it should be lightly browned) and served with more grated Parmigiano on the side. The ingredients include fresh vegetables, wine, ham and beef, and make up for a lasagna like you've never tasted before.

Zuppa di cipolle - Onion soup Slices of toasted, country bread are smothered with hot onion soup and grated or sliced Gruyï¿½re or Fontina and put in the oven until the cheese melts and becomes golden brown and crisp. Ravioli nudi - Naked ravioli Ravioli with a stuffing of spinach, ricotta, eggs, grated parmesan, flour and a pinch of nutmeg. The most suitable sauces for this dish are tomato, sage and butter or Florentine meat sauce. This variation of ravioli is known as gnudi (naked) in Florence, which is a dialectal corruption of the Renaissance term ignudi. Pappa al pomodoro - Bread and tomato soup The forerunner of this dish was called panunto or pancotto and it contained no vegetables at all. Indeed the original recipe was without tomatoes, as it dates from long before the discovery of America and their arrival in Europe. The ingredients were therefore simply bread, oil, garlic and salt and this tasty, mushy mixture was often used to wean babies. The soup should be served tepid, with olive oil drizzled on top.

Pasta e fagioli - Pasta with beans Dried cannellini beans cooked in seasoned water for two hours over a very low heat. Then cooked with lightly tossed pasta, a pinch of chili pepper and tomatoes. A hearty meal for the cold winter days. Ribollita - Vegetable and bread soup This Tuscan bread soup is a classic comfort food; it's hard to think of any dish that's more intimately associated with Florence than ribollita, a classic cabbage-and-bean soup that gains body and substance from a healthy infusion of day-old Tuscan bread. The word ribollita literally translates as reboiled, and for a ribollita to be authentic it must contain black-leaf kale, a long-leafed winter cabbage whose leaves are a purplish green, and which has distinctive bitter overtones. Brodo - Meat broth Beef soup has always been considered an excellent tonic for building up one's strength and energy. Try supping it on a cold, winter's evening, garnished with chopped parsley, or with delicious taglierini made from fresh pasta. Stracciatella - Egg soup Beef stock with ground almonds, eggs, grated Parmesan and bread crumbs.

Cooked for together and served very hot, garnished with freshly chopped parsley. Pappardelle sulla lepre - Pappardelle with hare sauce In Florence, the pappardelle (broad strips of freshly cooked pasta) are traditionally placed on top of the hare sauce and then gently mixed through and not vice versa, as this method. Panzanella - Bread salad The success of this extremely simple recipe depends on two things: the bread must be unsalted, country bread, a day or two old, and the rest of the ingredients must be top quality and fresh. There are several variations of this recipe, all of which add various vegetables. Choose the wine to accompany this dish with care as the vinegar will affect its flavour. In the past it was eaten with a weak, watery wine called vinello or acquerello, made by soaking the bunches of grapes left after the wine pressing in water and then squeezing them out. A light, young red wine is therefore best.

MAIN COURSES Trippa all fiorentina - Florentine-style tripe Bartolomeo Sacchi took his recipe from Maestro Martino, "A main course of tripe...when cooked and served on the plates, sprinkle well with ground spices. Some also add grated cheese". Tripe is best served with boiled or purï¿½ed potatoes or, if preferred, with cannellini beans in oil. Uova Frittellate o Affrittellate - Fried eggs Fried eggs with pepper on top served with finely sliced bacon, mashed potatoes or spinach tossed with butter. It is most important to serve the right kind of bread with this dish - it should be as fresh as possible with a crispy crust, so the typical Florentine bread is perfect. Stracotto - Braised beef The name of this recipe actually means "overcooked", but in fact it is a good description, as it is intended for the tougher, tasty cuts of meat which require long, slow cooking. Before the discovery of America and the importation of tomatoes, stracotto was cooked with agresto - a sauce made from crushed, tart grapes, boiled and flavoured with cloves, cinnamon and the juice of a squeezed onion.

Frittata di Carciofi (tortino) - Artichoke omlette (artichoke pie) In Tuscany, this is considered to be a good, solid and inexpensive family meal. It can be served at lunch, either as a starter or as a main course. Other fillings, such as courgettes, onions or potatoes can be used but only artichoke omlette is served with lemon. Lesso - Boiled meats A simple cassarole of various cuts of beef, sometimes including half a calf's tongue, either fresh or corned (corned tongue is a Florentine speciality). It is also excellent when cold, with green sauce. Bistecca - T-bone steak It is one of the oddities of language that in English beef steak means a fillet without a bone, and this has become a common acceptance in many regions of Italy. In Florence, however, a fillet is called braciola, while a steak (bistecca) is a large entrecote, including the fillet. This recipe is exclusively for those who like their meat rare: a Florentine steak which is well cooked is not just a waste, it is a total heresy.

The inside of the steak must be tender and succulent, while the outside must be crisp and have a well-grilled appearance. The steaks should be about five centimetres thick, tender and of the very best quality. Arista - Roast loin of pork. Pork served sliced, with a gravy made from sage, rosemary, and garlic, fried together lighty; drenched with wine. The name comes from the Latin arista (a spike, or spine, referring to the jagged bone in this cut of meat). Bistecchine di maiale - Pork chops In traditional Florentine cookery, pork is one of the most frequently-used meats and consequently many recipes exist for both fresh and cured pork. In the countryside, on farms and villages, the killing and dressing of the pig, which usually took place in late autumn, in November or December, was always an important event in the seasonal calendar. Salsicce - Italian pork sausage Sausages are fried in their own fat until they become golden brown all over.

Sellers of dressed and cured pork (including salsicce), dried fish and cheeses are known as pizzicagnoli in Florence and their shop windows are extremely enticing, filled with delicious, mouth-watering produce. Fegatelli - Liver skewers Steel skewers with pieces of liver alternating with a bay leaf and a cube of bread. Roasted on a spit over a wood fire or in the oven and cooked until the liver is tender. Pollo alla fiorentina - Florentine chicken A heavenly concoction of chicken breasts with bread crumbs, Parmesan cheese, spinach, onion, celery, cream cheese, paprika and garlic powder. Casseruola alla fiorentina - Florentine casserole Pasta or noodles are covered with a sauce of spinach, cream of mushroom soup, garlic, tarragon and marjoram and pieces of sausage, which is in turn covered with an egg and ricotta mix. Best served slightly cool and perfect for spring days. Baccala' - Dried cod Cod is fished in the Artic or Antartic and is known either as baccala' or stoccafisso.

Baccala' is preserved by salting and has four days to remove the excess salt, while stoccafisso is dried in the open air and has to be soaked for fifteen days then pounded and flaked. Calamari in zimino - Stewed squid This is one of the most characteristic Florentine fish dishes, fresh squid stewed in vegetables, tomatoes and a pinch of salt. SIDE DISHES Fagioli o ceci all'olio - Beans or chick-peas in oil Chick-peas and beans are absolutely essential ingredients in Florentine cookery, but as a rule are not served if there are already vegetables (apart from salad) in any of the other courses. A simple dish which needs plenty of good olive oil, if possible, newly-pressed. Fagioli all'uccelletto - Beans in tomato sauce The same recipe as before but with purï¿½ed tomatoes. These beans are delicious with boiled meats and sausages. Piselli novelli in casseruola - Casseroled new peas This is a speciality in springtime when tiny, tender, sweet new peas are available.

They are ideal not only with stuffed rabbit but also with roast pork, peppery stew and braised beef. The dish is simply new peas with bacon and seasoning. Fritto misto - Mixed fried vegetables Aubergines, onions, asparagus, cauliflower, courgette flowers and mushrooms, fried in a batter and served hot. Cavolfiore stufato - Stewed cauliflower Cauliflower is usually parboiled in order to reduce the smell which many find too strong. It is stewed with purï¿½ed tomatoes and of course plenty of garlic and olive oil. CAKES Click here for more information and Booking Details ï¿½ Schiacciata alla fiorentina - Florentine sponge cake This light sponge is traditionally made during Carneval time, in February and sprinkled with plenty of icing sugar on top of the cake before sprinkling with icing sugar to make design. If you are very sweet-toothed, you can cut the cake in two and fill it with whipped cream, chocolate icing, chocolate cream or any other sweet filling or spread you like.

Schiacciata con l'uva - Sweet grape bread Grapes sprinkled with sugar, sandwiched between two layers of dough and drizzled with warm oil with rosemary leaves in it. Castagnaccio - Chestnut cake For many centuries chestnuts were part of the staple diet in mountainous and hilly areas and for the poorer classes in general as they provided an inexpensive form of nutrition. The original, Florentine version of castagnaccio is also known as migliaccio (black pudding) in some parts of Tuscany. Bongo - Chocolate profiteroles Originally profiteroles were fried rather than baked; the Florentine recipe was introduced to France where it was known as pï¿½tes ï¿½ chaud, "hot buns". Profiteroles are served in most restaurants in Florence. Cenci - Sweet fritters Cenci, like the Florentine schiacciata, are traditional Carneval time biscuits. They are found throughout all of northern and central Italy, and have different names according to the region.In Bologna, for example, They are called frappole (fringes) and in Milan, chiacchiere (chatters).

Frittelle - Fritters In Florence these tasty little "sweets" are traditionally eaten on the 19th of March, Saint Joseph's feast day, and therefore also Father's Day. They are excellent with a good, sweet Vin Santo. Veggie Lasagna Florentine Recipe - Allrecipes.com JMLANGE 2/27/2004 Oh yes! This one tasted great and we just loved all the veggies! Do be aware, though, that it will take MUCH longer than 20 minutes for the prep time. I made the sauce one evening and then re... LHSZABO 7/6/2003 I really found all the other reviews of this fantastic recipe really helpful in adapting it to the way we like to eat. Some advice ... 1) Triple the amount of garlic. Come on, let's live a l... DEENA HALL 4/15/2002 I have been looking for a good vegetable lazagna recipe for a long time, and this one was great. The homemade red sauce is a little time consuming but definately worth it. I added an additiona... BARBARA A.

2/5/2002 This is a great recepie if you are not afriad to tailor it to your tastes- I did away with the "Sweet" in the sauce and replaced the sugar with red pepper flakes, and I used yellow squash as wel... WAXRTIST 3/13/2000 This proved to be a very tasty recipe. However, it only makes 12 servings at best, not anywhere near 24 servings as the recipe states. I substituted 15 oz of ricotta cheese instead of cottag... Cathietay 2/10/2008 My first attempt at a meatless lasagna and it was delicious. I made a few small changes - like others I did not cook the noodles I used pre-cooked no boiling required (the only way to go). I ha... Jeannette H. 1/18/2003 Made this recipe for a vegetarian friend of mine right after she had a baby. Her family loved it and asked for the recipe. I made it in two 8x8 pans and then froze them. Once frozen, I put th... JCHESLEY 8/20/2006 Excellent!

I was looking for a healthier alternative to my 1000+ calorie original lasagna recipe, and this one was no disappointment. I was afraid that the spinach or zuchini might over power ... pamjlee 12/3/2000 Very tasty recipe. I used at least double the garlic and substituted green pepper for the zucchini as that is what I had on hand. You may want to drain some of the juice off one of the cans of... Quiche Florentine (Spinach Quiche) #SundaySupper • Curious Cuisiniere by Sarah Ozimek 23 Comments If you're new to Curious Cuisiniere, sign up for our newsletter to receive cultural tidbits, tasty dishes, and helpful cooking tips weekly. Thanks for visiting! A French dish with Italian inspiration, Quiche Florentine is an elegant, yet easy, spring-inspired dish. In French cooking, dishes that include spinach are called à la Florentine. But, why, is the question. The term comes from the French queen Catherine de Médici, who was born in Florence and married the heir to the French throne.

When Catherine became Queen of France, she brought her own cooks from Florence, along with spinach seeds. (Can you believe the French didn’t have spinach until the mid 1500s?) As her cooks began making dishes with spinach, the practice gained popularity and spinach became known as a vegetable from Florence. Quiche is an incredibly versatile formula recipe: Start with a 9 inch pie crust. Whisk the egg and milk mixture together in a ratio of 1 part egg to 2 parts milk. (1 egg is roughly 2 oz, so you need 1 egg for every 1/2 cup of milk.) Add 2 or so cups of filling ingredients (cooked meats and vegetables) and 1-2 cups of cheese (depending on how rich you want your quiche). And there you have it! Any combination of fridge leftovers can be used. One thing to remember is that milk-fat helps to produce a firm finished quiche, so fat is essential. 1% milk will work, but it will create a slightly watery end product. Use (at least) 2% or whole milk. Half and half yields an even smoother and more firm result.

It can be tricky to tell when you quiche is ready to come out of the oven. It will be very puffy and a knife inserted into the center comes out clean. (It might look moist, but there won’t be any bits of egg sticking to it.) Don’t doubt the wobble. Your quiche should have a bit of a wobble to it when it comes out of the oven. It will continue to cook (and fall) after coming out of the oven. Let it rest for 10 minutes before slicing and serving for best results. Quiche Florentine (Spinach Quiche) Yield: 1 9 inch pie Ingredients For the 9” Pie Crust ¾ c unbleached all purpose flour ½ c white wheat flour 5 Tbsp butter, cold and cut into chunks 3-4 Tbsp ice cold water For the Quiche 1 ½ c whole milk 2 eggs ¼ tsp ground black pepper 2 c fresh spinach, chopped 1 c Swiss cheese Florentine Chicken Spinach - Recipes - Page 4 - Cooks.com Dredge chicken in salted flour. Dip in ... Cook and drain spinach. Top with butter. Place ... simmer 2 minutes.

Pour over chicken or serve separately. 3-4 servings. Ingredients: 12 (broth .. cheese .. flour .. lemon .. oil .. salt ...) Melt 1 tablespoon butter and ... and stir in spinach. Spread mixture over bottom ... Cover with sliced chicken. Melt 3 tablespoons butter ... is bubbling. Serves 6. Ingredients: 11 (basil .. cheese .. cream .. flour .. marjoram ...) In large skillet, over medium ... until melted. Add chicken, spinach, and tomatoes; cover and ... through. Serve over hot cooked pasta if desired. Makes 4 servings. Ingredients: 11 (broth .. cornstarch .. leaves .. onion .. pasta ...) In large skillet, over medium ... until melted. Add chicken, spinach and tomatoes; cover and cook ... until heated. Serve over hot pasta if desired. Makes 4 servings. Ingredients: 11 (broth .. cheese .. cornstarch .. leaves .. onion ...) Boil spinach until tender. Drain and squeeze ... grated cheese. Take chicken breasts, flatten with smooth side ... brown. Serve with Fettucine Alfredo, if desired. Ingredients: 9 (cheese ..

garlic .. onion .. spinach ...) ADVERTISEMENT Saute onion and spinach in oil until onion is ... pepper. Dredge the chicken in the flour mixture and ... to 40 minutes. Serve with hot, buttered noodles. Serves 4. Ingredients: 8 (cheese .. dry .. flour .. oil .. onion .. salt ...) 1. Lightly grease 11 x ... dish. 2. Combine chicken, spinach, Cheddar cheese and onion; ... inserted in center comes out clean. Let stand 5 minutes before serving. Ingredients: 11 (cheddar .. cheese .. eggs .. milk .. onion .. salt ...) Cook rice in 2 cups chicken broth. Evenly layer rice, spinach and chicken in 13x9 pan. ... Spoon over rice mixture. Bake at 350 degrees for approximately 20 minutes. Ingredients: 8 (flour .. nutmeg .. rice ...) Poach chicken in stock. In saucepan melt ... stock to medium-hot roux, stirring with whip and scraping sides. Bring to a boil and return to simmer. Stir in seasonings. Ingredients: 13 (breast .. flour .. garlic ..

half .. leaf .. mustard ...) In a glass container, combine ... Stir onion into spinach. Spread mixture in a 9-inch pie plate. Spoon chicken evenly over spinach. Set aside. ... minutes. Makes 4 servings. Ingredients: 8 (broth .. cheese .. onion .. paprika .. soup ...) Chicken Florentine Style Recipe : Giada De Laurentiis : Food Network Chicken Noodle Soup Recipes 4.8 621 I know I'll taste good, <div>Is there a good alternative or substitute for dry white wine ? </div> Anonymous 2016-07-05T22:34:12Z item not reviewed by moderator and published Made this for Easter. Delicious and very simple. Juiciest chicken I have ever cooked. TrishaB421 2016-03-31T12:49:42Z item not reviewed by moderator and published Excellent recipe. I also use fresh spinch. I saute crimini mushrooms, before the shallots for sauce; it adds another level. <br /> Dennis W.

2016-03-24T10:37:19Z item not reviewed by moderator and published This was an easy and delicious recipe. However, I did use a 12oz bag of fresh baby spinach, and 3/4 cup half and half instead of the whipping cream. I also sauteed extra shallots and garlic into the butter for the spinach until garlic and shallots were translucent then added spinach and tossed just until wilted. Some juice did drain from the spinach once plated, but did not alter the delicious layered flavor.<br /> Anonymous 2016-01-16T05:22:18Z item not reviewed by moderator and published Sautéed fresh spinach; great recipe! Anonymous 2016-01-07T10:52:42Z item not reviewed by moderator and published I love this recipe but I cooked my breast on the stove both side then finished in the oven ..I put the spinach in a oven proof service plate and put butter salt and pepper and left it in the oven probably 30 minute 350 f than I didn't have to worry about it .

I looked twice mix it with a fork taste it adjust salt pepper .. I cooked my sauce then I thought it need it something I had in the fridg onion chive cream cheese I added a bigggg table spoon to the finish sauce I should have added capers but I didn't ..when I was done with the sauce I took the chicken from the oven sliced it , took the spinach out put the chicken over it and add the entire sauce over by the way I had 26 oz of leaf spinach .. It was scrumptious I like cooking using my oven then I don't need to babysit my food I have double oven ,,,when.you are ready you take everything out of the oven and plate it<div><br /></div> brigitte b. 2015-09-30T21:08:11Z item not reviewed by moderator and published This was delicious Giada. Pamela 2015-09-14T13:22:40Z item not reviewed by moderator and published AMAZING!! First time I made it I followed the recipe to a T and is was great.

After that when I made it I added a little chicken base to the sauce and I cut up a mushroom really small so it melted away while cooking the sauce and it came out even better. I also use fresh spinach. My husband's favorite food is Chicken Florentine but he is picky about it. He said that this was one of the best he ever had (before small alterations). When I cooked it and added the chicken base and mushroom he said it was hands down best he ever had. Taste like a 5 star restaurant. bd1275 2015-03-28T23:33:55Z item not reviewed by moderator and published This recipe made for some of the best chicken breasts I have had in a long time. Really delicious. I made it with egg noodles because we have young kids who aren't so into the spinach right now, but my husband and I had it with the spinach and all 4 of us loved it. amello 2015-03-04T22:25:59Z item not reviewed by moderator and published I've made this dish consistently for about a year because it's probably our family's favorite dish!!!

I actually made it on Christmas Day this past year. I make refrigerated cheese tortellini with it &amp; pour the sauce over that as well. Judy Tremblay Hensley 2015-01-24T16:54:51Z item not reviewed by moderator and published I didn't have heavy cream or dry white wine, so I substituted with half &amp; half and Vermouth. I used a package of fresh Organic Baby Spinach instead of the frozen. One more thing, I used half the amount of butter and substituted with olive oil to sauté the spinach. This dish came together beautifully and turned out out to be one of the best chicken recipes I have ever made. It didn't take long to make at all. I would be proud to serve this to company! Downeast Cook 2014-09-10T17:26:27Z item not reviewed by moderator and published So by accident I ended up having to modify this recipe due to the fact that the heavy cream I picked up was gelatin (YUCK!).

I pretty much followed the recipe except I added chicken stock, a little bit of whole milk (because that's all I had left), chicken bouillon and mushrooms! Came out great! ESantora 2014-08-12T16:42:17Z item not reviewed by moderator and published Holy mother of God….. This is delicious! You'd pay a pretty good penny ordering this dish at a restaurant. The ONLY thing I added was chopped up portobello mushrooms that I sautéed in Chardonnay and a little butter. I put the spinach down, then the chicken, then the mushrooms, and poured a little sauce on top. The people I made it for were licking their plates. This is a keeper! Jacob H. 2014-07-09T23:33:56Z item not reviewed by moderator and published This was easy and excellent. I threw in some extra chicken stock since my wife almost always wants some extra sauce, served it with some pasta and three of us finished the platter ... and that doesn't happen often when that much spinach is included on the dish. I'll be making it again sometime soon.

Guest 2014-03-28T14:16:01Z item not reviewed by moderator and published I love this recipe!!! Changed Madhureema 2014-03-25T15:36:07Z item not reviewed by moderator and published My family loves this. I dredge the chicken in hemp seed. Delicious. kendall k. 2014-03-07T02:15:02Z item not reviewed by moderator and published This got a thumbs up from everyone with requests to make again. I pounded chicken breasts, and also cut in to smaller portions. I used a bag of fresh baby spinach leaves and a package of sliced mushrooms instead of the frozen spinach. lroffol 2014-02-17T20:37:58Z item not reviewed by moderator and published Very good. I pounded out the chicken breasts to even out their thickness, and substituted 1/2 olive oil for the butter and milk for cream to lighten it up a little. Took a tablespoon of extra dredge to make a roux before adding the wine.

Added some lemon zest to freshen it up too. Served on top of yolk-less noodles. Even my picky kids gobbled it up. ANDREW C. 2014-02-17T01:57:24Z item not reviewed by moderator and published I just finished this dish,cutting all ingredients in half. It came out great! The only change I made was I found that I did not need to use the second round of butter when sauteing the garlic/scallions as there was plenty left in the pan. I used a Pinot Grigio that I served with the dish. On to my next recipe from Giada! kdlady 2013-12-31T23:12:51Z item not reviewed by moderator and published I have be instructed to add this to my permanent rotation by my family! I used a large bag of organic fresh spinach instead of the frozen and it was wonderful. I threw together a pomodoro sauce while I was making this and served spaghetti on the side.

KristaSpence 2013-12-27T23:26:40Z item not reviewed by moderator and published Another fantastic dish from Giada. Ally Sorren 2013-12-13T01:00:41Z item not reviewed by moderator and published This chicken is delicious.......IF you actually season it. Takes more than just salt and pepper to make a tasty dish. Season Y. 2013-11-30T16:55:10Z item not reviewed by moderator and published Sinfully delicious!!! My boyfriend absolutely loved it and it was pretty easy to make. Win win in my book.

jaxtery 2013-11-20T17:03:58Z item not reviewed by moderator and published Good recipe chef_kannan 2013-10-08T16:46:23Z item not reviewed by moderator and published I added Baby Bella's and a little more Italian parsley I also used fresh spinach (2 bunches steamed for 4 minutes, then chopped up and added later, cut up the chicken into bite sized pieces before finishing in the sauce. Then added the whole dish to 1lb of cooked Farfalle pasta (also called bow tie pasta. There was enough sauce left to coat the pasta evenly. I used Pinot Grigio for the wine. Some for the dish and plenty for me. John_Q_Public 2013-09-16T16:33:33Z item not reviewed by moderator and published I also had to tweak this recipe because I didn't have all the ingredients. And it still came out fabulous! I didn't have a shallot so I used a red onion. I only had 1/2 cup of white wine, but I figured it had to reduce anyways....

( I know, a real chef would probably cringe at this but it worked. My husband said it was excellent. OMG, the cream sauce was so tasty. He's hoping I make it again next week. I served it with linguine that I tossed with extra virgin olive oil, a little parmesan cheese, parsley,s &amp; p. Awesome! Guest 2013-09-01T19:30:48Z item not reviewed by moderator and published Just made this. It was so easy and delicious! mikefromstoneham 2013-08-27T18:29:47Z item not reviewed by moderator and published OMG! The aroma, the presentation, and the flavor, are unbelievable in this dish. My kids couldn't stop talking about it. SO DELICIOUS! They named this dish, my new birthday meal. extremecooking 2013-08-25T09:23:20Z item not reviewed by moderator and published So good and so easy. Wasn't sure about the frozen spinach but it was quite good. The sauce is wonderful.

My hubby asked why I had never made it before. I just found this recipe. It will be a staple in this house. You can't go wrong with this!! Flygirl Cate 2013-08-06T09:43:54Z item not reviewed by moderator and published Great recipe!! I used regular onion and added mushrooms to fresh spinach...I needed to use both before they went bad. I moved the mushrooms/spinach to a plate with paper towels to absorb the extra liquid. I also used chicken broth instead of wine since I didn't have any on hand. Wendy H. 2013-07-01T06:14:16Z item not reviewed by moderator and published YUM!!! This recipe was easy and delicious! I used fresh baby spinach instead of frozen, but followed the recipe for the chicken and the sauce. This one is a definite keeper! pastrygirl04 2013-06-03T23:18:01Z item not reviewed by moderator and published Very easy and delicious! Made this for my parents and everyone loved it.

I might try something to add a little more flavor next time, but overall a very good dish. Christie L. 2013-06-03T20:08:17Z item not reviewed by moderator and published Fantastic! I pounded the chicken breasts and cut them into thirds to make for more even cooking and easier serving sizes. I used to make a different version which was hideously complicated. This is not only easier, but tastes better! SusanTheWriter 2013-05-23T09:19:12Z item not reviewed by moderator and published Very good, but I recommend less spinach to equal out the ratio. scrybourne 2013-05-22T18:16:19Z item not reviewed by moderator and published This is my go to Chicken Florentine recipe. It differs depending on what wine I use but, couldn't be easier to make.

bunny9244 2013-04-23T21:13:59Z item not reviewed by moderator and published Absolutly devine, I couldn't stop eating this, I put the chicken over asparagus instead of the spinach, so easy to make too, thank you Giada for another great recipe. Beckie S. 2013-04-03T21:18:58Z item not reviewed by moderator and published Awesome! One of my favorites! I always use FF half &amp; half and fresh salad spinach! 6460 2013-03-18T18:15:37Z item not reviewed by moderator and published amazing! chicken n spinach is great combination! frittata 2013-03-05T20:39:51Z item not reviewed by moderator and published Delicious! Followed exactly with no changes. Entire family loved it, and even my spinach-hating 9 year-old ate the spinach because the sauce was so good. And I caught my husband licking the sauce out of the empty pan. can't ask for more.

Easy and good. redbaron1176 2013-03-04T11:44:32Z item not reviewed by moderator and published I also used onions because when i went to my local store in manhattan, shallots were 4.99 a pound! I also put the spinach into the mix at the end to cook as others had done (why mess up a new pot? and it was still great. Also added a little nutmeg because cream and spinach dishes usually benefit. Probably makes it less florentine. I do think next time I will add Parmesan as others have suggested. Definitely worth making. Also I put the chicken in the oven while I made the sauce and then sliced it up and put it in the sauce with the spinach to coat. An easy one pot meal with ingredients you probably have on hand. Definitely a plus. We all need some of those. PS. The next night I cut the chicken up even smaller, added the Parmesan and put it with fettucine, adding a little of the pasta water to thin the sauce and it was even better! Fabulous recipe. My husband rated it A+++.

designerdi212 2013-02-17T18:00:33Z item not reviewed by moderator and published LOVED IT!!! Substituted half and half instead of heavy whipping cream and served it with rice fettucini pasta. Delicious!!! chickenanddumplings 2013-02-02T21:51:13Z item not reviewed by moderator and published Oustanding! The cream sauce is so tasty. And it's one of the few chicken breast recipes that's just as good reheated the next day. I tripled the amount of shallots to make the sauce a bit thicker. PasadenaJacket 2013-01-29T08:41:26Z item not reviewed by moderator and published Absolutely delicious! I made two breasts and the same amount of sauce, some of which I added to the spinach, there was nothing left over, in fact we were scraping our plates!

I substituted 1 C dry vermouth + 1/4 C water for the white wine, used half chicken stock and half cream, fresh curly winter spinach (incredibly sweet, especially the stems, and increased the amount of shallot. I let the chicken rest in the sauce for 10-15 minutes with the heat off and the pan covered, before wilting the spinach, which takes only 2 to 3 minutes. The chicken was well infused with the delicious flavors of the sauce, tender and moist. Use fresh, not frozen, spinach. The difference in taste, texture, and nutrition is well worth a few minutes of washing / chopping. Mature curly spinach doesn't lose as much volume or get as soft as the flat leaf baby spinach. About 5 oz. makes two large servings. Anne M. 2013-01-27T17:12:52Z item not reviewed by moderator and published This recipe is so easy, looks pretty, and tastes wonderful. Just an fyi : it takes WAY longer than 3 minutes to reduce the cream and wine.

It took me more like 10 minutes each, or 20 minutes total, to thicken the cream and cook off the wine's alcohol. Save a little parsley for the end- looks nice sprinkled lightly on the finished plate. Also, if you like mushrooms, they totally compliment this dish. Add medium slices a few minutes before you put the chicken in the sauce, and by the end they will have soaked up some wine (yum!. D F. 2013-01-26T18:23:34Z item not reviewed by moderator and published Awesome! I added sun dried tomatoes to the spinach (I've been on a sun dried tomato kick lately and it came out amazing!!! And it was super easy to make Mrs.Sweis 2013-01-22T11:12:03Z item not reviewed by moderator and published My husband and I both loved this meal. I used fresh spinach with lemon, salt, pepper. The sauce is fantastic. Good recipe to impress your friends without a big expense. Thank you Giada!

CarlafromTexas 2013-01-16T10:46:09Z item not reviewed by moderator and published Delicious and very simple!! lynnl716 2012-12-09T19:17:04Z item not reviewed by moderator and published Very flavorful and easy. The sauce tastes better as it cools. Get the bread to clean the plate! Andrea C. 2012-11-27T20:27:43Z item not reviewed by moderator and published Terrific! As other reviewers posted, I made a few changes to this recipe that made it great! First, I made three chicken breasts as this was a dinner for me and my husband, but I kept the sauce measurements the same. Instead of frozen spinach, I used curly leaf spinach (10 oz bag from the market; a quick sautÃ©, salt, pepper and a tiny bit of lemon. I squeezed as much liquid as I could from it with tongs, plated it and used my kitchen shears to cut it into small bites. It held the sauce really well and we're fresh spinach lovers.

I added 1/2 cup of chopped artichoke hearts (previously frozen to the pan along with the shallot and garlic -- because I had it on hand in my fridge and wanted to use them up. It was a nice addition, which along with the spinach and a little lemon juice -- great flavor compliments. I also added 1/4c chicken stock to the pan after the wine -- Is a new family favorite! jinx342 2012-10-05T14:20:24Z item not reviewed by moderator and published Delicious. changes that i made: added 3/4 cup ckn broth and juice of a lemon with the wine. i put a lot of shallots because my bf and i love onions. i also mixed the spinach into the sauce, made linguine and mixed it all together. mmmmmmmmmm definitely going into my recipe book. chanele d. 2012-07-11T13:25:40Z item not reviewed by moderator and published Excellent recipe!!!! My family loved it!

CRodezno 2012-06-17T17:50:03Z item not reviewed by moderator and published So so so good! My chicken breasts were really thick (so I had to pop the whole thing in the oven for a bit so they would cook completely and, therefore, there wasn't much sauce left in the end. But the best part is...it didn't matter! It still tasted amazing! The shallots, garlic, and wine give it so much flavor that I even ate the leftovers for dinner the next day (and I'm notorious for not finishing off leftovers. Delicious. Can't wait to make it again! aprovince 2012-05-25T17:48:51Z item not reviewed by moderator and published Is this called 'piling on'? Oh well, Giada deserves as many 5 stars as we can post for this recipe. This was excellent. Had flavors that tasted like you worked all night to develop. Did not change a thing, which for me is very unusual. Do not skip tasting for seasoning. With wine and cream it needs some added salt even for folks like me that don't use much.

I did add a side of white rice to soak up some of the extra sauce. Dawny and John 2012-05-01T23:47:49Z item not reviewed by moderator and published DELICIOUS!!!! but in the recipe i used onions instead off shallots an it still came out great i will b making this again. If i could give it more stars i would Cooker4094 2012-04-03T16:12:48Z item not reviewed by moderator and published I use 2 bags of fresh spinach and wow! This is so easy &amp; very tasty. The sauce is addictive! Alex P. 2012-04-02T09:43:21Z item not reviewed by moderator and published I love this dish! It was BEYOND easy to prepare, and it was so flavorful and delicious! I forgot to purchase my white wine for the dish, so I improvised and used some cooking sherry instead. It was great, but I will definitely have my white wine on hand the next time that I prepare this dish! My partner loved it!

Guest 2012-03-31T09:48:42Z item not reviewed by moderator and published Easy and tasty! nancy1325 2012-03-29T18:48:08Z item not reviewed by moderator and published OMG. This was sooo terrific. I went heavy on the shallot and garlic. Added juice of a lemon with the wine. Served with a side dish of pasta with pesto sauce. I thought I died and went to heaven. Everyone thought it was great. Giada, I love you. My wife is jealous. Ed W. 2012-03-21T23:16:39Z item not reviewed by moderator and published Great flavor and super easy for a weeknight dinner! I used fresh spinach instead and it came out wonderful. Selena J. 2012-03-12T22:27:33Z item not reviewed by moderator and published I absolutely love this recipe! It so easy and delicious. I make it with fresh spinich which I think tastes much better!

It's easy and I don't miss not having pasta with it, but a good bread soaks up the yummy cream sauce! Sally N. 2012-03-02T20:40:22Z item not reviewed by moderator and published Great Recipe Giada. The spinach really compliments the chicken. I served this with rice. We all loved it. marthalove 2012-02-20T06:51:34Z item not reviewed by moderator and published Delicious!!! I pounded my chicken breasts to about 1/4 inch thickness. Makes great leftovers! KristinH 2012-02-19T22:08:54Z item not reviewed by moderator and published My family loves this recipe. I usually substitute chicken broth for the wine, reduce the cream to 1/2 cup and add several sundried tomatos. Also to cut back on calories I do not use butter to saute spinach. Instead I mixed the spinach with the chicken and sauce. Great recipe that is on a constant rotation in our home. Brandi P.

2012-02-16T15:41:41Z item not reviewed by moderator and published We always like to do chicken in our house, and this recipe is very good and tasty. I did nothave at the moment fresh parsley so I used dry, and it came out good. Also I use fresh spinach. Miss26 2012-02-06T22:18:13Z item not reviewed by moderator and published Great recipe. The sauce is delicious...aren't they all? - I actually added 2 T of capers and quartered cherry tomatoes to the sauce, and it was fantastic. Will try to keep it tasting just as good but use half and half next time instead of heavy cream for calories' sake. Used thin cut chx breasts and fresh spinach instead of frozen. Served it with a side of long grain wild rice and my husband denounced - "this is a keeper!" Thanks Giada! colleenkoehler 2012-01-30T16:59:54Z item not reviewed by moderator and published Not only was this surprisingly easy, but it was delicious.

I think Giada is my new favorite chef. I was suspect as I'm not a fan of spinach but I'm so glad we tried this. This is a go to dish now! TallTroyM 2012-01-30T16:39:15Z item not reviewed by moderator and published Giada can do no wrong! This is one of my favorites. I serve it with pasta, or course, and add parmesan reggiano to the sauce. Fabulous! alnewc 2012-01-14T12:48:56Z item not reviewed by moderator and published Loved this recipe!!! So easy and tasty. Maribrian 2012-01-11T20:47:26Z item not reviewed by moderator and published Once again, another great recipe! THis was very tasty. I did not use heavy cream, I used 1/2 and 1/2 to cut the fat and calories. It was still very tasty. I pounded out my chicken breast to make a little bit more tender. I also used fresh spinach. I will for sure make this again!

kelly.mctague 2012-01-06T18:37:10Z item not reviewed by moderator and published This recipe was such a big hit. Since I was ahead of time, I put the chicken with the sauce in a dish that was oven safe and kept it in a 250F oven for about 30 minutes. Perfection!!!! I thought I'd have left overs, but with everyone taking seconds, I don't have much left over. Definitely a winner. Thanks Giada!! AnkeT 2011-12-13T18:52:18Z item not reviewed by moderator and published I just made this last night and am in LOVE, once again, with Giada's ability to make amazing food come together with very basic ingredients and short preparation times! A wonderful flavor combination. The cream sauce is not too heavy and works perfectly with the spinach bed. I never use frozen spinach. I prefer fresh any day and it cooks down in minutes so it's not any more work. I also only use chicken tenderloins over chicken breasts.

They are no-fail on the moistness factor and cook way more evenly, but since they are smaller in size, you have to at least double the amount called for by the recipe. tdniners_14222 2011-11-27T11:27:12Z item not reviewed by moderator and published I used organic spinach instead of frozen. I baked the chicken at 400 for 25 minutes and then cooked in the sauce for 5 minutes. This was such a light and delicious dish. I served it with Garden Risotto by Ellie Krieger. knd07 2011-11-13T20:07:40Z item not reviewed by moderator and published This recipe taste great. My 7 year old loved it so much. Definitely will make this again. Very easy to make. Jus425 2011-10-25T20:17:44Z item not reviewed by moderator and published This was SO easy and SO tasty! Definitely a keeper! Natalie J.

2011-10-11T18:39:38Z item not reviewed by moderator and published This was delicious. I will cook it again! Michelle1965Cox 2011-10-10T18:57:15Z item not reviewed by moderator and published This was delicious and my family loved it. The only thing I will do differently next time I cook this is see if I can get the sauce to be a little thicker and cook the chicken an extra 30 - 60 seconds on each side. I served this with baked potatoes and I used Paula Dean's Baked Potato Bar recipe and only used butter and sour cream for the toppings. mtf08 2011-09-29T21:21:16Z item not reviewed by moderator and published Easy to make and my husband liked it! sarahjanewill 2011-09-26T19:26:08Z item not reviewed by moderator and published I loved the way this recipe turned out. My sister felt the sauce was a bit sour, but it hit my taste buds just right.

i used a chardonnay. For next time i'll probably try a dry vermouth. i seasoned the chicien with salt pepper and garlic powder. monika3300 2011-09-22T14:07:38Z item not reviewed by moderator and published Easy and good! Even my 6 year old loved it! Tara M. 2011-09-21T21:56:11Z item not reviewed by moderator and published This was so good and will be making it again. Where to begin. My chicken breasts were rather thick. So I had to finish them off in the oven while the sauce was working. I did have white wine but I can't justify wasting a good bottle of wine. I used chicken broth instead. I didn't have frozen spinach but I did have a bag of fresh spinach. I read a reveiw that said they used fresh spinach and layered it. So I used egg noodles, chopped up fresh spinach and made a bed on top of the egg noodles sliced the chicken and layed it on the bed and topped with sauce. I had no issues with my reduction.

Yes it did take a bit longer but I had a nice thick gravy consistency. It was awesome!! trish1242 2011-09-11T20:40:44Z item not reviewed by moderator and published I served this last night to my Italian husband and son! They loved it! The chicken was perfect along with the sauce on a bed of spinach. Very filling! Charli P 2011-09-06T06:59:41Z item not reviewed by moderator and published I have been making this dish for a few years now, and I make it so often I do not even need to look at the recipe anymore. Sometimes I make it with the spinash, but other times I do not. It is a delicous way to prepare chicken. Grace1228 2011-08-31T18:36:43Z item not reviewed by moderator and published So, so yummy! The white wine really adds flavor to the cream sauce. Spinach adds bright color. Love this!

CGO813 2011-08-31T11:51:34Z item not reviewed by moderator and published Excellent recipe! Tried it for the first time today and it was a hit! I made a slight modification by reducing the amount of wine, but it still was amazing. This is definitely something I would make to impress friends &amp; family. Thanks Giada! Guest 2011-08-30T20:08:50Z item not reviewed by moderator and published Thank you so very much for this recipe. It is incredible!! Low in carbs and so tasty. People think I am a legitimate chef when I make this dish! The sauce does take a little longer to thicken than is stated, but it has turned out magnificently every time. Guest 2011-08-18T22:16:08Z item not reviewed by moderator and published I've been making Giada's chicken florentine recipe for a couple of years now... and I'm famous for it among my friends. When birthdays come, I find myself making this meal for whoever. Kids love it too.

Its amazing rich and decadent with have some pretty great nutritional value with the spinach added. You do need to follow the directions precisely when reducing the sauce. Every step is important for allowing the full flavor potential of this dish. Don't rush it! btw, whole wheat linguine is an excellent addition! Diana T. 2011-08-03T11:43:32Z item not reviewed by moderator and published I boiled and boiled but wound up with soup instead of sauce....Next time I know to boil a lot longer. Otherwise, very tasty! Gail 2011-08-01T22:25:56Z item not reviewed by moderator and published I love this recipe. I've made it several times. The only advice I would give is to make sure you give the sauce enough time to reduce. A few times when my family's been really hungry, I've rushed the reduction of it, and it detracts from the flavor of the dish. That's really my flaw, not the recipe's. All in all a great dinner and a great way to get your family to eat spinach!

CourtneyAnnGreen 2011-07-17T17:28:30Z item not reviewed by moderator and published This dish is so simple to make with easy ingredients and really packs in the flavor! The cream, white wine sauce turns out thick and delicious, pairing perfectly with the spinach. I imagine this sauce would also be great when paired with pasta and any mix of vegetables. TheCollegeChef2 2011-07-12T09:17:50Z item not reviewed by moderator and published Omg this was A M A Z I N G!!! Followed the recipe pretty much exactly. Cooked the cream longer than 3 minutes; it probably reduced by more than half. Used baby spinach instead of regular. And used onion instead of shallots (had no shallots on hand). Absolutely delicious!! SugarJen85 2011-07-09T21:55:00Z item not reviewed by moderator and published This was a GREAT dish. I loved the sauce, the combination of white wine and cream. I have already printed this recipe out to make the next time I'm looking for an excellent chicken dish!

I LUV PASTA 2011-07-08T20:58:21Z item not reviewed by moderator and published Very yummy and easy to make! The sauce was excellent. Next time i might try adding mushrooms and using fresh spinach. Leah H. 2011-07-06T16:12:58Z item not reviewed by moderator and published OMG!!!! This recipe is so delicious. I simply followed the direction and it came out really good just like other reviewers said. This is an absolute keeper! MommyGen 2011-06-21T12:09:15Z item not reviewed by moderator and published The chicken and sauce were an absolute delight, soooo moist and delicious - however, I wasn't crazy about the spinach, but that's just me. Next time I will make it and serve it over either wild rice or a pasta. shandrewsca 2011-06-13T11:08:48Z item not reviewed by moderator and published Fabulous. This recipe uses items and I keep in my freezer and makes an updated, fresh meal. Wow!

My 8 year old had a house guest for dinner the night I made this and both had seconds! (Unusual for little girl guests...especially with spinach.) The chicken was moist and the sauce really made this a healthy, updated, comfort-food-type meal. Julianne C. 2011-06-04T19:53:10Z item not reviewed by moderator and published just OK . . the cream just takes over the sauce and that's all I taste Rod C. 2011-05-29T21:30:51Z item not reviewed by moderator and published Very good! The chicken was very moist and full of flavor. I didn't have any white wine, so I used chicken broth instead. Will definitely be making this one again. Thanks, Giada!! Janine B. 2011-05-27T19:26:03Z item not reviewed by moderator and published Amazing. Made just like recipe said and added farfalle with it! Yummy. Sprinkled Parmesan Regiano. Definitely going to make again and again!! Mallory J.

2011-05-26T20:40:03Z item not reviewed by moderator and published This is the most AMAZING chicken dish EVER. It was so easy and so delicious - I wish I could cook it every night. Seriously, the best recipe EVER!!!!! Sarah T. 2011-05-21T10:57:12Z item not reviewed by moderator and published I'm sorry, but for some reason the taste of the souse didn't work for me. It wasn't bland, and I always adjust the seasonings while cooking, but something didn't sit right for me. (maybe personal thing) The chicken was very moist (I used boneless, skinless tights). My family actually liked the taste, but they thought, there was too much spinach...I will keep this recipe in mind, though, but use cream fraiche instead, less spinach, m.b add mushrooms or green beans. Thanks. sashenka90 2011-05-18T15:28:22Z item not reviewed by moderator and published Yes, of course...

If you haven't noticed, most recipe's always say "add salt and pepper to taste". Since everyone likes different seasonings on their food, salt and pepper is just the general ingredients for seasonings. This is the part where you use your own seasonings and give it your own personal touch. Salt and Pepper is not to be taken literally, since most recipes say add salt and pepper, when what they really mean to say is: add salt, season salt, pepper, garlic, italian season, etc.... Alicia Winowiecki 2014-11-09T00:28:00Z item not reviewed by moderator and published On TV BBC Food - Recipes - Eggs Florentine Eggs Florentine salt and freshly ground white pepper For the eggs Florentine 2 English muffins , split in half horizontally, buttered 2 large handfuls baby spinach , steamed 4 free-range eggs , poached Method Preheat the grill to medium. For the hollandaise sauce, place 75g/2½ oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside.

Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds. Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the rest of the butter. Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water. Place the buttered muffins onto a baking tray. Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown. Transfer the eggs Florentine onto two serving plates and serve immediately.

How-to videos Tomato Florentine Soup I Recipe - Allrecipes.com SWELLSVILLE 12/5/2002 This was so easy to make, and so delicious! Instead of adding cooked pasta to the soup, I added a cup of uncooked ditalini about 10 or 15 minutes before serving. My husband loved it! BLUESKYCOOK 2/6/2005 I was pleasantly surprised by this recipe. It was beautiful to look at and taste great. I goofed and put 16 oz of spinach instead of 10, so to balance it out, I added a can of crushed tomoates... Rae 12/18/2010 Yummy! I've been looking for a Tomato Florentine soup close to the one I had at a little bagel shop I used to work for, this one came very close, and my husband loved this! I used small shell pa... Denise D 1/4/2008 Very good soup! Doubled the amount of pasta. I tasted the soup before I added the condensed soup and without it, I would have given this recipe a full 5 stars.

HolidayChef 3/24/2007 This soup went from good to great when I added a half cup of cream just before I took it off the stove. Double this recipe to make a fantastic next day snack. You also can't go wrong with some...

Question: What is the essential vegetable ingredient of a dish cooked ‘a la florentine’?
Answer: Spinach