Recipe: Perfect Chicken Florentine over Brown rice

Chicken Florentine over Brown rice. Skip to Chicken and Brown Rice Florentine content. Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram.

Garlic bread is a very nice accompaniment as well. 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. Görünüşe göre bu videoyu oynatırken sorun yaşıyor olabilirsiniz. Öyleyse, lütfen tarayıcınızı yeniden başlatın. 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. 🢂 1/2 cup of Basmati Brown Rice.
2. 🢂 8 oz of Chicken Breast (diced/cubed).
3. 🢂 2 tsp of ev olive oil.
4. 🢂 1 of medium red hot pepper (diced).
5. 🢂 8 oz of can diced roasted tomatoes.
6. 🢂 of Large handful of baby spinach (roughly chopped).
7. 🢂 3 cloves of garlic (diced).
8. 🢂 1/2 tsp of salt, pepper, basil, oregano, thyme.
9. 🢂 12 oz of low sodium chicken stock.
10. 🢂 1 tbsp of feta cheese.
11. 🢂 2 tbsp of Worchestershire Sauce.
12. 🢂 of Small handful of chopped fresh cilantro.

This recipe for chicken florentine is golden brown chicken breasts, topped with a creamy sauce and served over a bed of spinach. Season the chicken breasts to taste with salt and pepper. This Creamy Chicken Florentine with a creamy sauce and spinach is pure comfort food for days Serve it with brown rice, cauliflower rice, or if you are feeling indulgent, mashed potatoes are Add the chicken breasts back to the pan, spoon the sauce over and simmer for a minute or two before. Sautéed chicken, sun-dried tomatoes, and spinach tossed in a decadently creamy Florentine sauce.

instructions Chicken Florentine over Brown rice

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 you are serving anyone that is gluten-intolerant, I recommend using brown rice pasta or This is why I suggest cooking the chicken over medium-high heat, so it cooks fast without drying out. Reviews for: Photos of Cream of Chicken and Rice Florentine. 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. In a bowl of chicken over rice.