Chicken Florentine Style

Name: Chicken Florentine Style
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: salt and pepper to taste; flour for dredging; 4 boneless/skinless chicken breasts; 6 Tbsp butter, unsalted; 2 Tbsp shallots; 1 Tbsp garlic, chopped; 1 1/2 c dry white wine; 1 c whipping cream; 1 Tbsp chopped fresh Italian parsley; 2 large packages of fresh spinach

By Michelle Sebastian
@dc2london

Need: 2 large heavy skillets

This dish is easy to make, but really impressive looking to serve and everyone seems to love it! I like to serve it with mashed potatoes or "sticky" rice with some of the sauce poured over the potatoes/rice. The flavour of the sauce is wonderful and is never exactly the same twice because I never completely follow the recipe, but add ingredients to "smell"!

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

Add to Grocery List

·

salt and pepper to taste
·

flour for dredging
4

boneless/skinless chicken breasts
6 Tbsp

butter, unsalted
2 Tbsp

shallots
1 Tbsp

garlic, chopped
1 1/2 c

dry white wine
1 c

whipping cream
1 Tbsp

chopped fresh Italian parsley
2 large

packages of fresh spinach

How to Make Chicken Florentine Style

Step-by-Step

CHICKEN: sprinkle the chicken with salt and pepper
dredge the chicken in the flour to coat lightly; shake off any excess flour
melt 2 tablespoons of butter in a heavy large skillet over medium heat
add the chicken and cook until brown, about 5 minutes per side
transfer the chicken to a plate and tent with foil to keep it warm
melt 2 tablespoons of butter in the same skillet over medium heat
add the shallots and garlic and saute until the shallots are translucent (stir to scrape up browned bits on the bottom of the skillet), about 1 minute
add the wine
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
stir in the parsley
season the sauce, to taste, with salt and pepper
return the chicken (and any juices) to the sauce, simmer a moment, and turn the chicken to coat in the sauce
SPINACH: melt the remaining 2 tablespoons of butter in another large skillet over medium heat
add the spinach, and a dash of salt, and saute until "limp"
season the spinach, to taste, with salt and pepper
arrange the spinach over a platter
place the chicken atop the spinach
pour the sauce over and serve