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.
Servings: 6 servings
Ingredients
- 6 pheasant breasts (from 3 birds)
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup all-purpose flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 tablespoons minced garlic
- ½ cup chicken broth
- ¼ teaspoon Herbes de Provence
- 1 ½ cups heavy whipping cream
- ¼ cup freshly grated parmesan cheese
- 4 cups fresh baby spinach
Instructions
- 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 1 hour (see brining directions above).
- 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.
- 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°.
- Take the skillet off the heat and transfer the cooked pheasant breasts to a plate.
- 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.
- Add the chicken broth and Herbes de Provence to the skillet. Let it cook over medium heat for 3 minutes until slightly reduced.
- Reduce heat to low, stir in heavy cream, and simmer until thickened about 3 minutes. Once thickened, stir in Parmesan cheese.
- Add baby spinach into the sauce and cook 2 minutes, just until wilted.
- Add cooked pheasant breasts back to the skillet and warm through to soak up the sauce.
