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This recipe for chicken florentine is golden brown chicken breasts, topped with a creamy sauce and served over a bed of spinach. A classic dinner that will have you licking your plate!
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Chicken Florentine

This recipe for chicken florentine is golden brown chicken breasts, topped with a creamy sauce and served over a bed of spinach. A classic dinner that will have you licking your plate!
Course Main Course
Cuisine Italian
Keyword chicken florentine
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 496kcal
Author Sara Welch

Ingredients

  • 4 boneless skinless chicken breasts I prefer to use thin cut chicken breasts
  • 3 tablespoons butter divided use
  • salt and pepper to taste
  • 8 ounces white mushrooms sliced
  • 1 1/2 teaspoons garlic minced
  • 1 tablespoon flour
  • 1/3 cup white wine
  • 3/4 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • 3 cups baby spinach leaves
  • 2 tablespoons chopped parsley

Instructions

  • Heat 2 tablespoons of butter over medium heat in a large pan. Season the chicken breasts to taste with salt and pepper.
  • Add the chicken to the pan and cook for 4-5 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 4-5 minutes or until tender. Remove the mushrooms from the pan. Wipe the pan clean with a paper towel.
  • Add 1 tablespoon of butter and the garlic to the pan and cook for 30 seconds. Stir in the flour and cook for 1 minute more.
  • Add the wine to the pan and bring to a simmer.
  • Cook for 2-3 minutes or until wine is reduced by half.
  • Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half and has started to thicken. Stir in the parmesan cheese. Season the sauce with salt and pepper.
  • Add the spinach to the pan. Simmer for 2-3 minutes or until spinach has wilted. Stir the mushrooms into the sauce.
  • Place the chicken breasts back into the pan and spoon the sauce over the top of the chicken. Sprinkle with parsley, then serve.

Nutrition

Calories: 496kcal | Carbohydrates: 8g | Fat: 26g | Saturated Fat: 19g | Cholesterol: 186mg | Sodium: 282mg | Fiber: 4g | Sugar: 3g