Best Sauce Florentine Recipes

CHICKEN WITH FLORENTINE SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.

SAUCE FLORENTINE

Steps:

• Combine all ingredients except peppers in medium saucepan. Cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Cool slightly.
• Pour into food processor or blender; cover. Blend until smooth. Return to saucepan.
• Add peppers; cook on low heat until heated through, stirring frequently. Serve warm spooned over hot cooked fish, chicken or pasta.

FLORENTINE FISH WITH LEMON SAUCE

Steps:

• Heat oven to 350°F.
• Combine first 5 ingredients. Refrigerate until ready to serve.
• Rinse spinach. (Do not drain.) Add to large skillet; cook and stir on medium-high heat 5 min. or just until wilted. Place in colander; press to remove excess liquid. Transfer to large bowl; mix with cracker crumbs and cream cheese spread.
• Place half the fish in greased 13x9-inch baking dish; top with spinach mixture and remaining fish pieces. Sprinkle with pepper.
• Bake 15 to 20 min. or until fish flakes easily with fork. Serve topped with sour cream mixture.

TORTELLINI WITH CHICKEN FLORENTINE SAUCE

Steps:

• cook tortellini al dente, according to package directions while preparing the rest of ingredients. Do not overcook them!
• saute shallots and garlic in butter about 5-6 minutes.
• add chicken pieces and fry for 3-5 minutes, until outside is cooked.
• pour in 1 cup of chicken broth and add frozen spinach, reduce heat and cook till spinach thaws.
• add sliced mushrooms, bring to a simmer.
• add 1/2 & 1/2 with the Parmesan cheese & season with lots of black pepper.
• let simmer a few minutes.
• stir flour into remaining chicken broth and add to mixture, stir til thick.
• stir in Romano and parsley, reduce heat to keep warm.
• toss with the tortellini.
• If sauce is too thick, you can add more 1/2 &1/2 or more chicken stock, depending on your taste.
• Omit the chicken for a vegetarian meal.

BISTECCA ALLA FLORENTINE WITH BALSAMIC-ROSEMARY STEAK SAUCE AND GRILLED TREVISO WITH GORGONZOLA

Steps:

• Whisk together the oils, garlic and rosemary in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 12 hours. Remove the steaks from the refrigerator 30 minutes before grilling and let sit at room temperature.
• Heat a grill to high heat for direct grilling. Add the soaked wood chips to the charcoal or put the wood chips in a smoker box and add to a gas grill. Close the lid and let heat for 5 minutes. Remove the steaks from the marinade and pat dry. Sprinkle both sides liberally with the salt and pepper. Grill until charred on both sides and cooked to medium-rare doneness, 5 to 6 minutes per side. Remove from the grill, drizzle with a little of the Balsamic-Rosemary Steak Sauce and let rest 5 minutes before slicing.
• While steaks are grilling, brush the Treviso with canola oil and season with salt and pepper. Grill until slightly charred on all sides and just beginning to wilt. Transfer to a platter, fan out the leaves, drizzle with a little balsamic, extra-virgin olive oil and crumble over the gorgonzola. Top with slices of the steak and drizzle with more steak sauce. Garnish with parsley leaves.
• Combine the balsamic vinegar, garlic and rosemary in a small saucepan and cook over high heat until reduced by half, about 10 minutes. Remove the rosemary and let cool to room temperature.
• Place the peppers, honey, horseradish, molasses, red wine vinegar, Worcestershire sauce and some of the cooled balsamic mixture in a blender. Blend until smooth. Season with the salt and pepper. Taste, and add more of the balsamic reduction as desired.
• Yield: 3 cups.

CHICKEN FLORENTINE WITH TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart loaf pan.
• Combine spinach, onion, cream cheese, butter, and Parmesan cheese in a medium bowl. Lay 1/2 of the spinach mixture over the bottom of the prepared pan.
• Combine spaghetti sauce, 1 teaspoon pepper, and garlic in another bowl.
• Stuff each chicken cutlet with 1/4 of the remaining spinach mixture. Fold in half and place in the pan. Sprinkle with remaining pepper and pour spaghetti sauce mixture over top.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes.

FLORENTINE OMELET WITH MORNAY SAUCE

Steps:

• MORNAY SAUCE: Gently melt butter in non-stick saucepan, Don't let it sizzle.
• Add flour, salt, and white pepper. Stirring over med heat with wooden spoon for a few minutes to let flour cook and to blend everything, if you don't cook it long enough at this stage, the sauce will taste floury, how ever you do not want it to brown at all.
• Gradually add milk Stirring constantly, as it is thickens add more milk constantly stirring. Cook for 5 minutes, stirring.
• Beat yolks in cup, add a little of the hot sauce to the yolks; beating quickly, pour into main sauce, beating vigorously.
• Return sauce to heat add cheese and nutmeg, cook til cheese melts, stirring constantly. Remove from heat. Cover and keep warm. Stirring occasionally to keep skin from forming.
• Prepare spinach Spray large non stick skillet with pan spray, heat to med-high add spinach. Cook for about 5-8 minutes, or until liquid is cooked out. Set aside and keep warm.
• Make omelet, beat eggs and water in bowl til blended. Spray 8" nonstick skillet with pan spray, heat to med-high, pour about 1/2 cup egg into hot skillet. Cook omelet.
• Spread a bit sauce on omelet, top with 1/4 the spinach. Fold edge over by about a third, jiggling omelet to far edge of pan, roll out onto warm plate, ending with seam side down. Repeat with remaining egg.
• Swag sauce over middle of omelets diagonally.
• Garnish with tomato slices.

FLORENTINE VEGGIE SAUCE WITH PASTA

Steps:

• Fill a medium saucepot with water and place over high heat. Bring to a boil and season with salt. Drop the carrots into the boiling salted water and cook until tender. Drain them and place into a blender or food processor. Add the stock and purée. While the carrots are cooking, fill a large pasta pot with water and place over high heat. Once the water comes to a boil, add some salt and drop the penne. Cook to al dente according to package instructions. While the pasta is cooking, in a large skillet over medium-high heat sauté the onion and garlic with some EVOO until the onion becomes soft and translucent. Stir in the puréed carrots along with the tomatoes, basil, salt and pepper. Wilt the spinach into the skillet with the carrot mixture then stir in the heavy cream. Season with some grated nutmeg. Let the veggie mixture reduce over medium-low heat until thick. It should have a sauce-like consistency. Add the cooked penne to the skillet and mix until combined. Served topped with some shaved Parmigiano Reggiano.

BISTECCA ALLA FLORENTINE WITH BALSAMIC-ROSEMARY STEAK SAUCE AND GRILLED TREVISO WITH GORGONZOLA

Steps:

• Whisk together the oils, garlic and rosemary in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 12 hours. Remove the steaks from the refrigerator 30 minutes before grilling and let sit at room temperature.Heat a grill to high heat for direct grilling. Add the soaked wood chips to the charcoal or put the wood chips in a smoker box and add to a gas grill. Close the lid and let heat for 5 minutes. Remove the steaks from the marinade and pat dry. Sprinkle both sides liberally with the salt and pepper. Grill until charred on both sides and cooked to medium-rare doneness, 5 to 6 minutes per side. Remove from the grill, drizzle with a little of the Balsamic-Rosemary Steak Sauce and let rest 5 minutes before slicing.While steaks are grilling, brush the Treviso with canola oil and season with salt and pepper. Grill until slightly charred on all sides and just beginning to wilt. Transfer to a platter, fan out the leaves, drizzle with a little balsamic, extra-virgin olive oil and crumble over the gorgonzola. Top with slices of the steak and drizzle with more steak sauce. Garnish with parsley leaves.
• Balsamic-Rosemary Steak Sauce:
• Combine the balsamic vinegar, garlic and rosemary in a small saucepan and cook over high heat until reduced by half, about 10 minutes. Remove the rosemary and let cool to room temperature.Place the peppers, honey, horseradish, molasses, red wine vinegar, Worcestershire sauce and some of the cooled balsamic mixture in a blender. Blend until smooth. Season with the salt and pepper. Taste, and add more of the balsamic reduction as desired. Yield: 3 cups.