CHICKEN FLORENTINE CREPES
Make and share this Chicken Florentine Crepes recipe from Food.com.
Provided by cervantesbrandi
Categories Breakfast
Time 30m
Yield 4 crepes
Number Of Ingredients 9
Steps:
- Dice the chicken breast into small pea shaped pieces and set aside. Strain the spinach to make sure all of the water is out and also set it aside.
- Melt the butter in a skillet and sauté the onions until just browned, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.
- Add chicken into the pan and cook on medium high for about 5 minutes. Add mushrooms and stir to incorporate.
- Bring the heat down to low and stir in the Swiss cheese and the spinach. Salt and pepper to taste and turn the heat off.
- Heat a 10 inch skillet on medium high and cook crepes according to the package directions or 2 minutes on each side.
- Once all crepes are cooked I then fill each one with 3 tbsp of the chicken filling and I smother the crepes in my Swiss cheese sauce (Recipe #241932) which is posted on this site.
CHICKEN FLORENTINE CREPE (IHOP'S COPYCAT)
I just love this dish! I never knew how yummy spinach can be till I tried this entree in IHOP. It was a limited time only dish and when they took it out, I searched through the internet for the recipe but couldn't find one so I decided to take the matters into my own hands! This recipe is really easy and the ingredients may already be in your fridge! Serve it alone or with garlic bread or steamed veggies on the side. Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those leftover turkey and rotisserie! You can also serve this as an appetizer. Just cook smaller proportions of crepes. And for those on protein diet, substitute the crepe with omelet!
Provided by Lyreen
Categories Breads
Time 40m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, milk, eggs, butter and salt in a bowl. beat until all the flour lumps are gone. the consistency will be like thin pancake batter. set aside.
- Sauté chicken and garlic on butter until golden brown.
- Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
- After simmer, put the spinach and cheese inches keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
- While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
- By the time you're done with the crepes, chicken should be done too. pour about 3/4 cup of chicken on each crepe on the center. wrap each side. top lightly with parmesan cheese.
CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
CHICKEN CREPES
A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
- Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.
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