Chicken Florentine

Name: Chicken Florentine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 3 tablespoons butter; salt and pepper to taste; 8 ounces white mushrooms; 1 1/2 teaspoons garlic; 1 tablespoon flour; 1/3 cup white wine; 3/4 cup heavy cream; 1/4 cup grated Parmesan cheese; 3 cups baby spinach leaves; 2 tablespoons chopped parsley

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5.0

123 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
496 kcal
Course
Main Course
Cuisine
Italian

Chicken Florentine

Benson Pickett

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This recipe for chicken florentine is golden brown chicken breasts, topped with a creamy sauce and served over a bed of spinach. A classic dinner that will have you licking your plate!

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Ingredients

Servings

4 boneless skinless chicken breasts I prefer to use thin cut chicken breasts
3 tablespoons butter divided use
salt and pepper to taste
8 ounces white mushrooms sliced
1 1/2 teaspoons garlic minced
1 tablespoon flour
1/3 cup white wine
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
3 cups baby spinach leaves
2 tablespoons chopped parsley

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Instructions

Heat 2 tablespoons of butter over medium heat in a large pan. Season the chicken breasts to taste with salt and pepper.
Add the chicken to the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the pan and cover with foil to keep warm. Add the mushrooms to the pan.
Cook the mushrooms for 4-5 minutes or until tender. Remove the mushrooms from the pan. Wipe the pan clean with a paper towel.
Add 1 tablespoon of butter and the garlic to the pan and cook for 30 seconds. Stir in the flour and cook for 1 minute more.
Add the wine to the pan and bring to a simmer.
Cook for 2-3 minutes or until wine is reduced by half.
Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half and has started to thicken. Stir in the parmesan cheese. Season the sauce with salt and pepper.
Add the spinach to the pan. Simmer for 2-3 minutes or until spinach has wilted. Stir the mushrooms into the sauce.
Place the chicken breasts back into the pan and spoon the sauce over the top of the chicken. Sprinkle with parsley, then serve.

Nutrition Information

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Calories 496kcal (25%) Carbohydrates 8g (3%) Fat 26g (40%) Saturated Fat 19g (95%) Cholesterol 186mg (62%) Sodium 282mg (12%) Fiber 4g (16%) Sugar 3g (6%)