I stole this recipe for Chicken Florentine from dinneratthezoo.com. This easy to make recipe is perfect for a weeknight meal. First chicken is seasoned and seared in a skillet. Then mushrooms are sautéed before being removed from the skillet. Next a sauce is made with butter, garlic, flour, chicken stock and heavy cream. Once the sauce starts to thicken, Parmesan cheese, salt and pepper are stirred in before adding fresh spinach. After the spinach wilts, the mushrooms are added back to the sauce. Then the sauce is spooned over the chicken and served. This recipe is perfect answer to “what’s for dinner?’
The ingredients for this recipe are: 4 boneless, skinless chicken breasts, 3 tbsp butter, salt and pepper, 8 oz white mushrooms, 1 ½ tsp garlic, 1 tbsp flour, ⅓ cup white wine, ¾ cup heavy cream, ¼ cup grated Parmesan cheese, 3 cups baby spinach leaves and 2 tbsp chopped parsley
Heat 2 tbsp of butter over medium heat in a large pan. Season the chicken to taste with salt and pepper. Then add the chicken to the pan and cook for 4 to 5 minutes on each side or until golden brown and cooked through.
Remove the chicken from the pan and cover with foil to keep warm. Add the mushrooms to the pan.
Cook the mushrooms for 4 to 5 minutes or until tender. Remove the mushrooms from the pan.
Next add 1 tbsp butter and the garlic to the pan and cook for 30 seconds. Stir in the flour and cook for 1 minute.
Add the wine (or chicken stock) to the pan and bring to a simmer. Cook for 2 to 3 minutes or until wine is reduced by half. Stir in the cream and cook for another 3 to 4 minutes until the sauce is reduced by about half and has started to thicken. Stir in the Parmesan cheese. Season the sauce with salt and pepper.
Then add the spinach to the pan. Simmer for 2 to 3 minutes or until spinach has wilted.
Stir the mushrooms back into the sauce.
To serve, place some of the sauce in a serving dish and top with the chicken.
Spoon the remaining sauce over the chicken.
Scoop out the chicken and serve.
If you liked this recipe for Chicken Florentine then you can try Instant Pot Tuscan Chicken Pasta, Golden Mushroom and Chicken Skillet Casserole, Olive Garden Tuscan Chicken or Company Chicken.
Chicken Florentine
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp butter divided
- Salt and pepper
- 8 oz white mushrooms sliced
- 1 ½ tsp garlic minced
- 1 tbsp flour
- ⅓ cup white wine
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
- 3 cups baby spinach leaves
- 2 tbsp chopped parsley
Instructions
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Heat 2 tbsp of butter over medium heat in a large pan. Season the chicken to taste with salt and pepper.
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Add the chicken to the pan and cook for 4 to 5 minutes on each side or until golden brown and cooked through.
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Remove the chicken from the pan and cover with foil to keep warm. Add the mushrooms to the pan.
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Cook the mushrooms for 4 to 5 minutes or until tender. Remove the mushrooms from the pan. Wipe the pan clean with a paper towel.
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Add 1 tbsp butter and the garlic to the pan and cook for 30 seconds. Stir in the flour and cook for 1 minute.
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Add the wine to the pan and bring to a simmer.
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Cook for 2 to 3 minutes or until wine is reduced by half.
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Stir in the cream and cook for another 3 to 4 minutes until the sauce is reduced by about half and has started to thicken. Stir in the Parmesan cheese. Season the sauce with salt and pepper.
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Add the spinach to the pan. Simmer for 2 to 3 minutes or until spinach has wilted. Stir the mushrooms into the sauce.
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Place the chicken back into the pan and spoon the sauce over the top of the chicken. Sprinkle with parsley, then serve.