Florentine Chicken
Ingredients
The chicken
-
2-3
pieces
boneless skinless chicken breasts
-
to taste
salt
-
to taste
Creole or Italian seasoning
-
2
tablespoons
flour
-
2
tablespoons
oil
-
2
tablespoons
butter
The sauce
-
2
tablespoons
onion, diced
-
4
teaspoons
garlic, finely chopped
-
1
teaspoon
fresh thyme or dried Italian herbs
-
⅓
cup
white wine
-
¾
cup
heavy cream
-
⅓-½
cup
chicken broth
-
1
teaspoon
Creole seasoning or paprika
The greens
-
½-1
pound
spinach, triple-washed and stems removed
Instructions
- Season the chicken with salt and Creole or Italian seasoning, then dredge in flour.
- Heat oil in a skillet and brown the chicken for about 4-5 minutes on each side.
- Remove the chicken and set aside.
- In the same skillet, melt butter and sauté onions, garlic, and thyme for 1-2 minutes.
- Add the wine and stir for 30 seconds, then add cream, broth, and paprika.
- Bring the sauce to a boil, then simmer for 3-4 minutes.
- Return the chicken to the pan and simmer for another 3-5 minutes until cooked through.
- In a separate skillet, melt remaining butter and sauté garlic, then add spinach until wilted.
- Season spinach with salt and pepper.
- Plate the spinach, top with chicken, and pour sauce over before serving.
Nutrition Facts (estimated)
Servings
4
Calories
542
Total fat
41g
Total carbohydrates
16g
Total protein
24g
Sodium
303mg
Cholesterol
149mg
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