Chicken Florentine is chicken that lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings.
We are now a homesteading family and love our sweet chickens. We utilize them in every way imaginable from pest control (they eat ticks and bugs!) to eggs to the meat.
Having an abundance of meat means coming up with new and delicious ways to serve it. I happened upon this recipe for Chicken Florentine and was not disappointed in the least! It is rich and flavorful and eays to do. (I say this as someone who does not consider themselves a good cook. Baking I can do, but cooking can be a challenge!)
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons onion, finely diced
- 1 tablespoon finely chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 tablespoon chopped fresh parsley
- 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly then shake off any excess flour.
- In a large skillet over medium heat, melt 2 tablespoons of butter.
- Once melted, add the chicken and cook until brown, about 5 minutes per side.
- Carefully move the chicken to a plate and cover with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. (Do not clean the skillet) Add the onions and garlic and saute until the onions are translucent, about 1 minute. Be sure to use a wooden spoon or spatula where you can be stirring and scraping the lovely brown bits that form.
- Remove pan from stove and carefully pour in the wine.
- Return pan to stove and increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.
- Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes.
- Sprinkle in the parsley.
- Season the sauce with salt and pepper. (Be sure to try it as you go to determine the correct amounts!)
- Add the chicken and any accumulated juices to the sauce. (If you want you can turn the chicken to coat it in the sauce or you can pour it over when serving as I did.) Turn heat to low/warming.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through.
- Season the spinach with salt and pepper to taste.
- Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
Recipe just barely adapted from Food Network.
Tips for Success:
Taste as you go! The first time I made this it was severely under-salted. (especially the spinach)
Be sure to make note of the spinach being thawed and drained before preparing this dish.
Here are a couple tips for thawing & draining:
For best reults, thaw frozen spinach in its package in the refrigerator as much as two days ahead or for several hours at room temperature. Thaw multiple packages side by side, not stacked, which takes more time. Be sure packages are in a bowl or bag to prevent leakage.
Place thawed spinache in a clean dish towel and squeeze it dry.
With a family of seven healthy eaters, I often need to find ways to make dishes last longer. Surprisingly enough, by simply cutting the chicken into strips I was able to feed the entire family. Just be sure to keep an eye on the chicken as it will cook faster.