Chicken Florentine

Chicken Florentine

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  • Prep Time


  • Total Time


  • Servings



  • 4

    boneless skinless chicken breasts

  • Salt & ground pepper to taste

  • All-purpose flour, for dredging

  • 6

    Tbl (¾ stick) unsalted butter

  • 2

    Tbl onion, finely diced

  • 1

    Tbl finely chopped garlic

  • C dry white wine

  • 1

    C whipping cream

  • 1

    Tbl chopped fresh parsley

  • 2

    10oz pkgs frozen cut leaf spinach, thawed, drained


Sprinkle the chicken with salt & pepper. Dredge the chicken in the flour to coat lightly then shake off an excess flour. In a large skillet over medium heat, melt 2 Tbl of butter. Once melted, add the chicken & cook till brown, about 5 mins per side. Carefully move the chicken to a plate & cover with foil to keep it warm. Melt 2 Tbl of butter in the same skillet over medium heat. (Do not clean the skillet). Add the onions & garlic & saute till the onions are translucent, about 1 minute. Be sure to use a wooden spoon or spatula where you can be stirring & scraping the brown bits that form. Remove pan from stove & carefully pour in the wine. Return pan to stove & increase the heat to medium-high and boil until the liquid is reduced by half, about 3 mins. Add the cream & boil till the sauce reduces by half, stirring often, about 3 mins. Sprinkle in the parsley. Season the sauce with salt & pepper. (Be sure to try is as you go to determine the correct amounts!) Add the chicken & any accumulated juices to the sauce. You can either turn the chicken to coat it in the sauce or you can pour it over when serving. Turn heat to low/warming. Meanwhile melt the remaining 2 Tbl of butter in another large skillet over medium heat. Add the spinach & saute till heated through. Season the spinach with salt & pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.


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