Creamy Chicken Florentine
1. relating to Florence.
2. (of food) served or prepared on a bed of spinach.
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.
2-3large boneless, skinless chicken breasts, split lengthwise to make four or six cutlets
·salt & pepper to taste
8 ozfresh mushrooms, sliced
2-4cloves garlic, minced
1 Tbspextra virgin olive oil
10 ozbaby spinach, stems removed and sliced into small ribbons
2 clow sodium chicken broth
1/4 call purpose flour
1 chalf & half (i use land o lakes fat free)
8 ozspaghetti or angel hair pasta
·fresh, chopped parsley
·fresh basil leaves, diced tomato, and/or grated parmesan cheese (optional)
How to Make Creamy Chicken Florentine
- Pound out Chicken Breasts just enough to tenderize and flatten. Sprinkle chicken breasts with salt and pepper. Set aside.
- 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.
- 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.
- Add mushrooms and onions to the pan. Saute until mushrooms are softened and shallots are transucent. Add in garlic. Saute for 30 seconds orso.
- 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.
- Add chicken back into pan.
- 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.