Chicken Florenza

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
The Chicken Florenza recipe is a delightful Italian-inspired dish that combines tender chicken breasts with a flavorful blend of spinach, sun-dried tomatoes, and Parmesan cheese. This dish is easy to prepare and perfect for a quick weeknight dinner or a special occasion. The chicken is first seasoned and seared to perfection before being baked with the spinach and tomato mixture. The result is a mouthwatering combination of flavors that will leave you craving for more.

Keywords: Chicken Florenza, Italian-inspired, spinach, sun-dried tomatoes, Parmesan cheese.

Chicken florenza recipe details

Chicken florenza recipe, recipe Rating: 4.3
Number of votes:98

Light chicken dish with a taste of Sicily. Great for the busy individual who wants a meal in 30 minutes or less.
Ready in: 30 mins

Ingredients

Serves: 4

• 2 tablespoons extra-virgin olive oil
• 4 chicken breasts, boneless and skinless
• 1 garlic clove, crushed
• 6 scallions diced finely
• 5 tablespoons whole berry cranberry sauce
• 1 (6 ounce) can mandarin oranges, drained
• 3 tablespoons crushed pineapple
• 1/2 cup sherry or dry white wine
• 1 (13 ounce) package cappelini (angel hair) pasta
• 1 pound fresh baby asparagus, trimmed

Preparation method

Prep: 10 mins | Cook: 20 mins

1. In a skillet, heat the olive oil over medium heat. Add the garlic and stir, add the chicken breasts. Brown on one side for 4 minutes, then turn and brown for another 4 minutes. Remove from heat and cover.
2. Add all the fruit and stir, cooking on low heat for 10 to 15 minutes, turning the chicken once. Add the sherry and cook until reduced by half, about 5 or 6 minutes.
3. While cooking the chicken, bring 4 to 6 quarts of lightly salted water to a rapid boil. When the chicken has about 4 minutes to go, add the cappelini to the water and boil for 5 minutes to cook al dente.
4. With 10 minutes remaining on the chicken, place asparagus in a microwavable dish. Add 1/4 cup water. Cover with paper towel and microwave on High for 4 minutes. The asparagus will still have a snap to it when finished.
5. To plate the dish, add 1/4 of the pasta to each dish, leaving room for asparagus. Place a chicken breast on pasta mound and ladle 1/4 of the fruit sauce on each. Fan the asparagus next to the chicken and drizzle with olive oil, if desired.Serving Suggestions

Serve with white wine, like Chardonnay or Pinot Grigio. If it is a night to cheat on diets, then serve with a little toasted french bread drizzled with extra virgin olive oil.