How to Cook Appetizing Chicken Florentine over Brown rice

Chicken Florentine over Brown rice. Skip to Chicken and Brown Rice Florentine content. Melt butter in a large skillet over medium heat. Oh, and to soak up every creamy bite, serving this over cooked rice or pasta, or simply with crusty bread is well worth your while.

This recipe for chicken florentine is golden brown chicken breasts, topped with a creamy sauce and served over a bed of spinach. This recipe starts with chicken breasts, which are seared until golden brown. A simple sauce is made with butter, flour, white wine, garlic and heavy cream. You can cook Chicken Florentine over Brown rice using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chicken Florentine over Brown rice

1. You need 1/2 cup of Basmati Brown Rice.
2. Prepare 8 oz of Chicken Breast (diced/cubed).
3. Prepare 2 tsp of ev olive oil.
4. Prepare 1 of medium red hot pepper (diced).
5. You need 8 oz of can diced roasted tomatoes.
6. It's of Large handful of baby spinach (roughly chopped).
7. It's 3 cloves of garlic (diced).
8. You need 1/2 tsp of salt, pepper, basil, oregano, thyme.
9. Prepare 12 oz of low sodium chicken stock.
10. You need 1 tbsp of feta cheese.
11. You need 2 tbsp of Worchestershire Sauce.
12. It's of Small handful of chopped fresh cilantro.

Add the chicken and cook until well browned on both sides. Remove the chicken to a plate. Florentine chicken is a tasty casserole made with cooked spinach and chicken in a creamy sauce, and a ham and Parmesan cheese topping. Reviews for: Photos of Cream of Chicken and Rice Florentine.

Chicken Florentine over Brown rice instructions

1. Bring 1.5 cups of salted water to a boil then add the rice & Worchestershire Sauce & cover on low heat..
2. While the rice is cooking heat up a nonstick pan & add the olive oil..
3. Season the chicken with the spices & add to the pan with olive oil & add the peppers..
4. Cook for about 4-6 minutes occasionally stirring with a spatula or spoon. Then add the garlic.
5. Add 1 cup of chicken stock to the chicken & Pepper mixture. Then cover and keep on medium to low heat. Cook for 15 minutes..
6. Stir the rice occasionally and add 1/2 cup of chicken stock to the rice, along with pepper & 1/4 of the cilantro. Add 1/2 chicken stock 1/2 water as needed to keep from burning if reduces too much during cooking. At the 18-20 minute uncover the rice..
7. Add the diced tomatoes & remaining cilantro to the chicken Pepper mixture and cover on low to medium heat stirring occasionally. Cook until mostly reduced on low heat at a simmer..
8. When the rice has roughly 5 minutes left to cook add the spinach to the chicken mixture & cover stirring occasionally until it starts to wilt in the mixture..
9. Once the rice is tender turn off both burners letting the rice & chicken sit for 3-5 minutes..
10. Assembly the rice on a plate. Carefully scoop the chicken Pepper & tomato mixture onto to the rice. Lightly sprinkle with the feta cheese. Packaging the leftovers for the next day or prepare for 2..

If I make it again I will probably cut back on the onion and add more rice. Using Regular or Low Fat Evaporated Milk would probably make it creamier than the Fat Free did. Upgrade dinner tonight with this easy chicken Florentine recipe from Delish.com. Add chicken thighs skin-side down and season with salt and pepper. Add the chicken, tomato juice, Worcestershire sauce, curry powder and salt.