Chicken Florentine
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
496 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Florentine
Description
The recipe begins by seasoning and pan-frying thin-cut boneless, skinless chicken breasts in butter until golden and cooked through. After removing the chicken from the pan, sliced white mushrooms are sautéed until tender in the reserved pan, adding earthiness and texture. The pan is then wiped clean before preparing the sauce to ensure a smooth base.
Butter and minced garlic are cooked briefly, followed by the addition of flour to create a roux that thickens the sauce. White wine is added and simmered until reduced, concentrating flavor. Heavy cream and Parmesan cheese enrich the sauce, while seasoning with salt and pepper refines taste. Baby spinach is folded in and wilted briefly to add freshness and color. The mushrooms are combined back into the sauce and served with the chicken breasts.
This Chicken Florentine pairs well with bread or pasta to soak up the creamy, flavorful sauce. It works well as a hearty lunch or dinner option with a balance of protein, vegetables, and a rich sauce that complements without overwhelming the chicken.
Ingredients
- 4 chicken breast I prefer to use thin cut chicken breasts, boneless skinless
- 3 tablespoons butter divided use
- salt to taste
- black 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 Parmesan Cheese grated
- 3 cups baby spinach leaves
- 2 tablespoons parsley chopped
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
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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