Recipe Background
Looking for a way to impress the people at your dinner table? Don't worry, we've got an easy way to do that. Easy Chicken Florentine it is! No flavor is left behind, although it only takes 30 minutes to make. You get your tender, juicy chicken breasts and sit them on top of a bed of warm, salty spinach. Drenched in a savory white wine sauce, everyone will think they're experiencing a five-star extravaganza! But little will they know, Easy Chicken Florentine only took you two skillets and hardly any time at all!
Looking for a way to impress the people at your dinner table? Don't worry, we've got an easy way to do that. Easy Chicken Florentine it is! No flavor is left behind, although it only takes 30 minutes to make. You get your tender, juicy chicken breasts and sit them on top of a bed of warm, salty spinach. Drenched in a savory white wine sauce, everyone will think they're experiencing a five-star extravaganza! But little will they know, Easy Chicken Florentine only took you two skillets and hardly any time at all!
Ingredients
- 4 chicken breasts boneless and skinless
- salt to taste
- pepper to taste
- all-purpose flour for dredging
- 6 tablespoons unsalted butter divided
- 2 tablespoons shallots sliced
- 1 tablespoon garlic chopped
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 tablespoon fresh Italian parsley chopped
- 2 (10-ounce) packages frozen cut-leaf spinach thawed and drained
Directions
- Sprinkle the chicken with the salt and the pepper.
- In a shallow bowl, dredge the chicken in the flour to coat lightly, shaking off any excess flour.
- In a heavy, large skillet over medium heat, melt 2 tablespoons of the butter.
- Add the chicken to the melted butter and cook until brown and the internal temperature reads 165 degrees F, about 5 minutes per side.
- Transfer the cooked chicken to a plate and tent with foil to keep warm.
- In the same skillet over medium heat, melt 2 tablespoons of the butter.
- Add the shallots and garlic to the butter and sauté until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute.
- Add the wine to the shallot mixture.
- Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.
- Add the cream to the mixture and boil until the sauce reduces by half, stirring often, about 3 minutes.
- Stir the parsley into the sauce.
- Add the chicken and any accumulated juices to the sauce and turn the chicken to coat in the sauce.
- In another large skillet, melt the remaining butter over medium heat.
- Add the spinach to the butter mixture and sauté until heated through.
- Season the spinach with the salt and the pepper to taste.
- Arrange the cooked spinach over a serving platter.
- Place the chicken on top of the spinach and pour the sauce over it.
- Serve.
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