Chicken Florentine

Name: Chicken Florentine
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 serving
Ingredients: 6 chicken breasts; 1 cup heavy cream; 1 cup Parmesan Cheese; ¾ cup chicken broth; 8 ounces baby bella mushrooms; 3 ounces fresh baby spinach; ⅓ cup white wine; 3 cloves garlic; ¼ cup butter; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon ground black pepper

User Reviews

5.0

150 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
6
Calories
461 kcal
Course
Main Course
Cuisine
Italian

Chicken Florentine

Iris Warren

Report

This Chicken Florentine features tender juicy chicken sautéed with baby spinach and mushrooms in a luscious creamy garlic parmesan cheese sauce, made in under 30 minutes.

Share:

I Made This!

112 people made this

Print

30 people printed this

Save this

90 people saved this

Ingredients

Servings

6 chicken breasts boneless/skinless
1 cup heavy cream
1 cup Parmesan Cheese grated
¾ cup chicken broth
8 ounces baby bella mushrooms sliced
3 ounces fresh baby spinach
⅓ cup white wine I use Pinot Grigio
3 cloves garlic minced
¼ cup butter divided
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper

Add to Shopping List

Instructions

Heat a large skillet to medium heat. Add in the olive oil and chicken, sprinkle with half the salt and pepper. Sauté for a few minutes on each side or until cooked through and the internal temperature reaches 165°F when checked with a meat thermometer. Remove the chicken and set it aside.
Add in the mushrooms and half the butter, then sauté for several minutes, stirring often, until they have some good color. Push them aside and add the garlic for about 20 seconds, careful not to burn it! Then deglaze the pan with the white wine and simmer until the liquid is reduced by half.
Stir in the chicken broth, heavy cream, parmesan cheese and remaining butter. Then add in the baby spinach and simmer until the sauce has thickened to your liking.
Add the chicken back in and cook just until heated through, then serve with some of the mushrooms, spinach and sauce spooned over the top.