CHICKEN FLORENTINE

PREP TIME: 10 MINS | COOK TIME: 20 MINS | THAWING TIME: 12 HRS | TOTAL TIME: 30 MINS | SERVINGS: 4

This is an amazing chicken dish that your entire family will love! Tender and juicy chicken laying over a bed of spinach with delicious creamy white sauce. This Chicken Florentine is undeniably scrumptious!

Ingredients

6 tablespoons 3/4 stick unsalted butter, divided

4 boneless, skinless chicken breasts

1/2 c. all-purpose flour, for dredging

2 tablespoons onion, finely diced

1 1/2 c. dry white wine

1 tablespoon finely chopped garlic

1 c. heavy whipping cream

1 tablespoon chopped fresh parsley

2 10-oz. packages frozen cut-leaf spinach, thawed, drained

Salt and freshly ground black pepper to taste

How to make Chicken Florentine

Step 1: Season the chicken with salt and pepper. In the flour, dredge the chicken to lightly coat, shaking the excess off.

Step 2: Melt 2 tbsp butter in a large skillet over medium heat. Add the chicken to the skillet once the butter has melted and cooked for about 5 minutes on each side until browned.

Step 3: To a plate, transfer the chicken and tent with foil.

Step 4: In the bow-empty skillet, melt 2 tbsp butter over medium heat. Cleaning the skillet is not required. Then, add the onions and garlic. Cook for about 1 minute until the onions are translucent, scraping the brown bits from the bottom of the skillet using a wooden spoon or spatula.

Step 5: Take the pan off the heat and pour in the wine. Then, place the pan back on the stove and adjust the heat to medium-high. Let everything boil for about 3 minutes or until the liquid has reduced by half. Next, add the cream and boil for another 3 minutes or until the sauce has reduced by half, stirring occasionally.

Step 6: Add the parsley and season with salt and pepper.

Step 7: Add the chicken back to the pan along with any accumulated juices. Toss the chicken to coat in the sauce. Then, adjust the heat to low/warming.

Step 8: In the meantime, melt the rest of the 2 tbsp butter in a different large skillet over medium heat. Add the spinach, stir, and cook until heated through. To taste, season with salt and pepper.

Step 9: Over a platter, arrange the spinach and add the chicken on top. Pour the sauce over the chicken and spinach. Serve and enjoy!

Nutrition Info.

Serving: 4g | Calories: 533 kcal

Sourse- misscooker.com