Chicken Florentine
Ingredients
The chicken
-
4
pieces
boneless skinless chicken breasts
-
3
tablespoons
butter
-
to taste
salt and pepper
The sauce
-
8
ounces
white mushrooms, sliced
-
1 ½
teaspoons
garlic, minced
-
1
tablespoon
flour
-
⅓
cup
white wine
-
¾
cup
heavy cream
-
¼
cup
grated parmesan cheese
-
3
cups
baby spinach leaves
-
2
tablespoons
chopped parsley
Instructions
- Heat 2 tablespoons of butter in a large pan over medium heat and season the chicken with salt and pepper.
- Cook the chicken for 4-5 minutes on each side until golden brown and cooked through, then remove and cover with foil.
- Add the mushrooms to the pan and cook for 4-5 minutes until tender, then remove them from the pan.
- Wipe the pan clean and add 1 tablespoon of butter and garlic, cooking for 30 seconds.
- Stir in the flour and cook for 1 minute, then add the wine and bring to a simmer.
- Cook for 2-3 minutes until the wine is reduced by half, then stir in the cream and cook for another 3-4 minutes until thickened.
- Add the parmesan cheese and season the sauce with salt and pepper.
- Stir in the spinach and simmer for 2-3 minutes until wilted, then mix in the mushrooms.
- Return the chicken to the pan and spoon the sauce over it, sprinkle with parsley, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
496
Total fat
26g
Total carbohydrates
8g
Total protein
30g
Sodium
282mg
Cholesterol
186mg
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