Chicken Florentine
Ingredients
The chicken
-
4
pieces
Boneless skinless chicken breasts
-
1
tsp
Sea salt
-
¼
tsp
Black pepper
-
2
tbsp
Olive oil
The sauce
-
4
cloves
Garlic (minced)
-
6
oz
Cremini mushrooms (sliced)
-
1
tbsp
Unsalted butter
-
½
cup
Chicken broth (reduced sodium)
-
¼
cup
Dry white wine
-
1
cup
Heavy cream
-
¼
cup
Grated parmesan cheese
-
6
cups
Fresh spinach (packed)
Instructions
- Pat the chicken breasts dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat and brown the chicken for 3-5 minutes on each side.
- Transfer the chicken to a plate and cover to keep warm.
- In the same skillet, add garlic and mushrooms, cooking until browned and liquid evaporates.
- Stir in butter until melted, then add chicken broth and white wine, scraping the pan to deglaze.
- Simmer until the liquid reduces by half.
- Add heavy cream and simmer until slightly thickened.
- Stir in parmesan cheese until smooth.
- Add spinach and cook until wilted.
- Return the chicken to the pan and cook until fully cooked through.
Nutrition Facts (estimated)
Servings
4
Calories
615
Total fat
39g
Total carbohydrates
7g
Total protein
54g
Sodium
mg
Cholesterol
mg
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