Super Easy Pheasant Florentine (Chicken Florentine)
If you are a fan of Chicken Florentine, then you have to try my Super Easy Pheasant Florentine when you are looking for new pheasant breast recipes.This pan seared pheasant breast doused in a delicious spinach and garlic cream sauce is one of our new favorite 30-minute meals. It may look a little fancy, but this pheasant recipe is deceptively simple and perfect for a quick weeknight dinner. And I do appreciate the fact that if we ever run out of pheasant breasts in the freezer, my wife can use this pheasant recipe with some store-bought chicken to make Chicken Florentine.
Ingredients
- 6pheasant breasts
from 3 birds
- ¼ tspblack pepper
- ¼ tspgarlic powder
- ½ call-purpose flour for dredging
- 1 tbspolive oil
- 3 tbspbutter
divided
- 2 tbspminced garlic
- ½ cchicken broth
- ¼ tspherbes de provence
- 1 ½ cheavy whipping cream
- ¼ cfreshly grated parmesan cheese
- 4 cfresh baby spinach
Directions
- 1
Place the pheasant breasts on a cutting board and go over each with a Jaccard meat tenderizer. Then place the pheasant breasts in a brine for 30 minutes or up to 2 hours (see brining directions above).
- 2
Remove the pheasant from the brine, pat dry with a paper towel. Season both sides of each brined pheasant breast with pepper and garlic powder. Coat the pheasant in flour on all sides.
- 3
Add the oil and 1 tablespoon of the butter to a large skillet over medium-high heat. Cook the pheasant for 2 minutes per side until golden and the internal temperature reaches 160 degrees F. This temperature will continue to rise after removing the pheasant from the heat, ideally to a temperature of about 165°.
- 4
Take the skillet off the heat and transfer the cooked pheasant breasts to a plate.
- 5
Return the skillet to the heat and add the remaining 2 tablespoons of butter and the minced garlic. Let it cook for about 1 minute.
- 6
Add the chicken broth and Herbes de Provence to the skillet. Let it cook over medium heat for 3 minutes until slightly reduced.
- 7
Reduce heat to low, stir in heavy cream, and simmer until thickened about 3 minutes. Once thickened, stir in Parmesan cheese.
- 8
Add baby spinach into the sauce and cook 2 minutes, just until wilted.
- 9
Add cooked pheasant breasts back to the skillet and warm through to soak up the sauce.
About this Recipe
Discover Super Easy Pheasant Florentine: A 30-Minute Meal You'll Love
If you're a fan of the classic Chicken Florentine, get ready to elevate your dinner game with our Super Easy Pheasant Florentine! This stunning dish transforms tender pheasant breasts into a luxurious, quick weeknight dinner that looks incredibly fancy but is surprisingly simple to make. It's one of our absolute favorite pheasant breast recipes, perfect for anyone looking to enjoy the delicious taste of upland bird in a truly remarkable way.
What makes this pheasant recipe so special? It's all about speed and flavor. In just 30 minutes, you'll create perfectly pan-seared pheasant breasts drenched in a rich, creamy spinach and garlic cream sauce. The delicate flavor of the pheasant pairs beautifully with the savory sauce, making every bite a delight. This dish is truly a game-changer for quick and easy meals, proving that gourmet flavors don't have to take hours to prepare.
Not only is this Pheasant Florentine a fantastic way to utilize your pheasant breasts, but it's also incredibly versatile. Should you ever run out of your prized game bird, this recipe works flawlessly with store-bought chicken breasts, allowing you to whip up a delicious Chicken Florentine whenever the craving strikes. Serve this delectable main course with a side of pasta, rice, crusty bread, or a simple green salad to complete your meal. It's a flavorful, kid-friendly option that's sure to become a staple in your rotation!