Real Recipes From Real Home Cooks ®

creamy chicken florentine

a recipe by
Amy H.
Detroit, MI

Flor·en·tine/?flôr?nt?n/ adjective 1. relating to Florence. 2. (of food) served or prepared on a bed of spinach. "eggs florentine" noun 1. a native or citizen of Florence. 2. a cookie consisting mainly of nuts and preserved fruit, coated on one side with chocolate. a cookie consisting mainly of nuts and preserved fruit, coated on one side with chocolate.

serves 4-6
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For creamy chicken florentine

  • 2-3
    large boneless, skinless chicken breasts, split lengthwise to make four or six cutlets
  • salt & pepper to taste
  • 8 oz
    fresh mushrooms, sliced
  • 1
    shallot, minced
  • 2-4
    cloves garlic, minced
  • 1 Tbsp
    extra virgin olive oil
  • 1 Tbsp
  • 10 oz
    baby spinach, stems removed and sliced into small ribbons
  • 2 c
    low sodium chicken broth
  • 1/4 c
    all purpose flour
  • 1 c
    half & half (i use land o lakes fat free)
  • 8 oz
    spaghetti or angel hair pasta
  • fresh, chopped parsley
  • fresh basil leaves, diced tomato, and/or grated parmesan cheese (optional)

How To Make creamy chicken florentine

  • 1
    Pound out Chicken Breasts just enough to tenderize and flatten. Sprinkle chicken breasts with salt and pepper. Set aside.
  • 2
    Cook spaghetti according to package direction. When spaghetti is done, toss with a bit of olive oil, fresh chopped parsley and spinach ribbons. Stir enough to combine and wilt spinach. Set aside keep warm.
  • 3
    While spaghetti cooks, heat extra virgin olive oil in a large skillet over medium high heat. (I use my square electric one for this, otherwise, work in batches) Cook chicken evenly about 6 minutes a side until done. Set aside, keep warm.
  • 4
    Add mushrooms and onions to the pan. Saute until mushrooms are softened and shallots are transucent. Add in garlic. Saute for 30 seconds orso.
  • 5
    Mix together flour and chicken broth until smooth. Add to pan. Pour in half & half and simmer, stirring until thick and bubbly. Turn off heat. Salt and pepper to taste.
  • 6
    Add chicken back into pan.
  • 7
    To plate. Pile a heaping serving of the spaghetti/spinach mixture onto the plate. Top with a piece of chicken and ladle some of the sauce over the top. Sprinkle with any combination of fresh basil leaves, choped parsley, diced tomato and grated parmesan if desired.