Chicken Florentine (with a twist!)
User Reviews
5
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Prep Time
8 mins
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Cook Time
25 mins
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Servings
4
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Calories
307 kcal
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Course
Main Course
Chicken Florentine (with a twist!)
Description
The recipe starts by cooking onions and garlic, then wilting fresh spinach in olive oil before combining with blue cheese and Dijon mustard for a flavorful stuffing. The chicken breasts are slit to create pockets, which are filled with the spinach mixture, seasoned, and cooked in olive oil until fully done.
After removing the chicken, the pan sauce is created by sautéing diced onion, then deglazing with white wine and thyme until reduced. Chicken stock and Dijon mustard are added, then thickened. Sour cream is whisked in to form a smooth, rich sauce. The stuffed chicken is returned to the pan to warm through in the sauce before serving.
This preparation results in tender, juicy chicken with a tangy, creamy filling and a savory pan sauce, combining fresh spinach and pungent blue cheese flavors melded with mustard and herbs.
Ingredients
FLORENTINE FILLING
- 2 teaspoons olive oil
- 1 1/4 cup onion divided
- 4 garlic minced, cloves
- 1 1/2 cup spinach fresh baby
- 2 tablespoons blue cheese crumbled
- 1 teaspoon Dijon mustard
CHICKEN
- 1 tablespoon olive oil
- 4 chicken breast boneless skinless
- salt to taste
- black pepper to taste
PAN SAUCE
- 1 cup onion finely diced
- 1/3 cup white wine dry
- 1 teaspoon thyme can sub 2 tsp fresh, dried
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- 1/4 cup sour cream
Instructions
FLORENTINE FILLING
- Heat oil in a large skillet over medium heat.
- Add the onion, and cook until translucent.
- Add the garlic, and cook 1 minute.
- Add spinach, and cook 3 minutes (until wilted).
- Combine spinach mixture, cheese and mustard in a small bowl.
STUFF THE CHICKEN
- Season chicken with salt and pepper.
- Cut a pocket in each chicken breast and stuff spinach mixture into each.
COOK THE CHICKEN
- Heat the remaining oil in skillet over medium-high heat.
- Add chicken and cook 6 minutes on each side or until chicken is done (165 F). Remove chicken, tent with foil to keep warm and set aside while you make the pan sauce.
PAN SAUCE
- Add diced onion to pan, and cook for about 5 minutes.
- Add wine and thyme; cook 3 minutes or until reduced by half.
- Add stock and Dijon mustard. Cook until thickened, stirring occationslly - then add sour cream and whisk until smooth.
- Return the chicken to skillet, cover and simmer 2 minutes or until heated through.
- Serve pan sauce over the chicken.
- Devour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 391mg | 16% |
| Potassium | 741mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1205IU | 24% |
| Vitamin C | 12mg | 13% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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