Creamy Chicken Florentine

1
Amy H.

By
@Meave

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 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
    butter
  • 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

Step-by-Step

  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.

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