creamy chicken florentine

Name: Creamy Chicken Florentine
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2-3 large boneless, skinless chicken breasts, split lengthwise to make four or six cutlets; salt & pepper to taste; 8 ounce(s) fresh mushrooms, sliced; 1 shallot, minced; 2-4 cloves garlic, minced; 1 tablespoon(s) extra virgin olive oil; 1 tablespoon(s) butter; 10 ounce(s) baby spinach, stems removed and sliced into small ribbons; 2 cup(s) low sodium chicken broth; 1/4 cup(s) all purpose flour; 1 cup(s) half & half (i use land o lakes fat free); 8 ounce(s) spaghetti or angel hair pasta; fresh, chopped parsley; fresh basil leaves, diced tomato, and/or grated parmesan cheese (optional)

22 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Dec 13, 2020

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.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2-3 large boneless, skinless chicken breasts, split lengthwise to make four or six cutlets
salt & pepper to taste
8 ounces fresh mushrooms, sliced
1 shallot, minced
2-4 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon butter
10 ounces baby spinach, stems removed and sliced into small ribbons
2 cups low sodium chicken broth
1/4 cup all purpose flour
1 cup half & half (i use land o lakes fat free)
8 ounces 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

Step 1

Pound out Chicken Breasts just enough to tenderize and flatten. Sprinkle chicken breasts with salt and pepper. Set aside.

Step 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.
Step 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.
Step 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.
Step 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.
Step 6

Add chicken back into pan.
Step 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.
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