Cremoso Pollo A La Florentina Recipes

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.

Steps:

• Mezcla bien el queso crema, la leche y el ajo en polvo.
• Cocina y revuelve el pollo y los pimientos en una sartén antiadherente grande a fuego medio de 6 a 8 min. o hasta que esté cocido el pollo.
• Agrega la mezcla de queso crema; cocínala y revuélvela 3 min.o hasta que se caliente del todo. Retira la sartén del fuego.
• Incorpora la espinaca y la pasta; espolvoréala con los piñones.

Steps:

• In a large skillet over medium heat, melt butter. Add chicken and cook, stirring frequently until juices run clear. Stir in the flour and ketchup, then whisk in the broth. When sauce begins to thicken, reduce heat and stir in the cream. Simmer covered for about 15 minutes, stirring occasionally.
• Spoon the mixture into flour or corn tortillas and serve with rice and beans.

Steps:

• Reboza el pollo con la harina. Calienta el aceite en una sartén grande a fuego medio. Agrega el pollo; cocínalo de 6 a 7 min. por lado o hasta que se cocine por completo (alcance temperatura interna de 165ºF). Retíralo de la sartén y deja en la sartén el jugo y la grasa que chorreó la carne. Tapa el pollo para mantenerlo caliente.
• Agrega el caldo a la sartén; revuélvelo y raspa la sartén para desprender los pedacitos dorados del fondo. Agrega el queso crema; cocínalo de 2 a 3 min. o hasta que se derrita y la salsa comience a espesar, revolviéndola constantemente con un batidor de varillas.
• Pon el pollo de vuelta a la sartén; dale vuelta a fin de que quede cubierto con la salsa por ambos lados. Cocínalo durante 2 min. o hasta que se caliente por completo. Espolvoréalo con el perejil.

Steps:

• Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
• Add cream, mushrooms, paprika & chicken base.
• Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
• Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
• Serve hot with warmed flour tortillas and Spanish Rice.

Steps:

• Calienta 1 cucharada del aderezo en una sartén grande apta para horno. Agrega la espinaca; cocina y revuelve la espinaca durante un minuto o sólo hasta que se ablande. Retírala de la sartén; tápala para mantenerla caliente.
• Incorpora las 2 cucharadas restantes de aderezo y el pollo a la sartén; dale vuelta al pollo para cubrir ambos lados de forma pareja con el aderezo. Cocina el pollo de 5 a 6 minutos de cada lado o hasta que esté bien cocido (165°F).
• Cubre las pechugas de forma pareja con el jamón y el queso; pon la tapa. Reduce el fuego a bajo; cocina el conjunto de 1 a 2 minutos o hasta que el queso se haya derretido. Lo puedes también dorar con el asador del horno. Coloca con una cuchara la mezcla de espinacas en cuatro platos; completa cada uno con una pechuga de pollo.

Steps:

• In a large skillet, heat the oil over medium temperature then sauté the sliced onion until it begins to soften, about 3 to 5 minutes.
• Add the chicken and sauté until browned, stirring occasionally, about 7 minutes.
• In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
• Add remaining ingredients (except for garnish) and the cooked chicken and onion, stir well, and simmer for 5 minutes.
• Garnish with crumbled Cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!
• Note: to make the sauce even better, instead of the bouillon granules and water use 2 cups homemade beef stock and 1 cup homemade chicken stock.

Steps:

• Heat oven to 350.
• In a flat bottom, oven safe pan big enough to hold the fish in one layer, render the pancetta.
• Add onion and garlic, and saute until translucent.
• Remove solids and set aside.
• Deglaze pan with fish stock and reduce by half.
• Add spinach to wilt and remove to a separate bowl.
• Mix spinach, tomato. pancetta, onion, garlic, and 1/3 tsp thyme together.
• Add 2/3 tsp thyme to stock. Taste for salt and pepper and season as desired.
• Coat fish in remaining stock and layer in the pan.
• Sprinkle feta on the fish.
• Layer the spinach mixture over fish.
• Sprinkle parmesan over the top.
• Bake for 10-12 minutes
• Optionally broil for 1 minute.
• Remove from oven and let rest for 2 minutes.