PREP TIME: 10 mins | COOK TIME: 20 mins | THAWING TIME: 12 hrs | TOTAL TIME: 30 mins | SERVINGS: 4
This Chicken Florentine is undeniably a savoury dish with juicy chicken breasts laying on a couch of spinach with fantastic creamy white sauce. A crazy impressive dish perfect for welcoming guests.
INGREDIENTS
4 boneless skinless chicken breasts
Salt and freshly ground black pepper to taste
1/2 c. all-purpose flour, for dredging
6 tablespoons 3/4 stick unsalted butter, divided
2 tablespoons onion, finely diced
1 tablespoon finely chopped garlic
1 1/2 c. dry white wine
1 c. heavy whipping cream
2 10-oz. packages frozen cut-leaf spinach, thawed, drained
1 tablespoon chopped fresh parsley
How to make Chicken Florentine
Step 1: Season the chicken with salt and pepper, then lightly coat in the flour, shaking the excess off.
Step 2: Melt 2 tbsp butter in a large skillet over medium heat. Once the butter has melted, add the chicken to the skillet and cook for about 5 minutes on each side until brown. Transfer the chicken to a plate and tent with foil to keep it warm.
Step 3: In the same skillet, melt another 2 tbsp butter over medium heat. No need to clean the skillet after the chicken. Add the onions and garlic to the melted butter and saute for about a minute until the onions are translucent. Turn the heat off, then very carefully pour in the wine.
Step 4: On medium-high heat, bring the mixture to a boil for approximately 3 minutes until it is reduced by half. Add in the cream and bring to a boil while stirring often until sauce has reduced by half. This takes about 3 minutes more. Then, sprinkle in the parsley and season with salt and pepper according to taste.
Step 5: To the sauce, add the chicken with the juices and heat to low/warming. Alternately, you can simply pour the sauce over the chicken when serving.
Step 6: In the meantime, in a different large skillet, melt the rest of the 2 tbsp butter over medium heat. Then, saute the spinach to the melted butter until heated through. To taste, season the spinach with salt and pepper.
Step 7: Over a platter, arrange the spinach, place the chicken on top, and pour the sauce over. Serve and enjoy!
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1/2 c. all-purpose flour, for dredging
- 6 tablespoons 3/4 stick unsalted butter, divided
- 2 tablespoons onion, finely diced
- 1 tablespoon finely chopped garlic
- 1 1/2 c. dry white wine
- 1 c. heavy whipping cream
- 2 10-oz. packages frozen cut-leaf spinach, thawed, drained
- 1 tablespoon chopped fresh parsley
Instructions
Step 1: Season the chicken with salt and pepper, then lightly coat in the flour, shaking the excess off.
Step 2: Melt 2 tbsp butter in a large skillet over medium heat. Once the butter has melted, add the chicken to the skillet and cook for about 5 minutes on each side until brown. Transfer the chicken to a plate and tent with foil to keep it warm.
Step 3: In the same skillet, melt another 2 tbsp butter over medium heat. No need to clean the skillet after the chicken. Add the onions and garlic to the melted butter and saute for about a minute until the onions are translucent. Turn the heat off, then very carefully pour in the wine.
Step 4: On medium-high heat, bring the mixture to a boil for approximately 3 minutes until it is reduced by half. Add in the cream and bring to a boil while stirring often until sauce has reduced by half. This takes about 3 minutes more. Then, sprinkle in the parsley and season with salt and pepper according to taste.
Step 5: To the sauce, add the chicken with the juices and heat to low/warming. Alternately, you can simply pour the sauce over the chicken when serving.
Step 6: In the meantime, in a different large skillet, melt the rest of the 2 tbsp butter over medium heat. Then, saute the spinach to the melted butter until heated through. To taste, season the spinach with salt and pepper.
Step 7: Over a platter, arrange the spinach, place the chicken on top, and pour the sauce over. Serve and enjoy!
