Creamy Chicken Florentine (Amazing Flavor)
Chicken Florentine with an amazing Parmesan cream sauce on a bed of fresh baby spinach.
- 2 chicken breast
- 5 oz baby spinach
- 4 garlic cloves
- 3 shallots
- 2 tbsp olive oil extra virgin
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 1/2 cup chicken stock
- 1/2 cup Parmesan cheese
- 1/2 cup white wine
- 1 cup heavy cream
- 1 pinch kosher salt to taste
- 1 pinch Black pepper to taste
Prepare the vegetables and cheese
Mince the garlic and shallots and set aside.
Wash the spinach and then chop up a half a cup that you will add to the pan sauce later.
Grate up the parmesan cheese and set aside for the pan sauce.
Saute the chicken
Heat up a large frying pan with 2 tbsp of extra virgin olive oil.
Dredge the chicken in the flour and then add to the pan. Brown the chicken on one side then flip.
Saute the chicken on both sides until brown and the remove from the pan. Side it aside for now.
Create the pan sauce
Add 2 tbsp of butter to the pan that you just saute the chicken in.Add the shallots and garlic; saute until the shallots are softening.
Deglaze the pan with the white wine and simmer for a minute. Add the chicken stock and stir the sauce and get any stuck bits on the bottom of the pan to release.
Add the heavy cream and Parmesan cheese; stir.
Add the chopped spinach and then salt and pepper to taste.
Plating the chicken florentine
Add spinach to a plate and then place the chicken on top.Drizzle that incredible cheese sauce that you made on top of the chicken.Enjoy!
- Dont add to much salt to the sauce. Test the sauce after adding the cheese to make sure that you need salt or not.
- Use fresh grated parmesan cheese for an incredible flavor.
- Add mushrooms to change the flavor of the dish next time you make it.
Calories: 544kcal | Carbohydrates: 16g | Protein: 33g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 165mg | Sodium: 455mg | Potassium: 820mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4354IU | Vitamin C: 14mg | Calcium: 260mg | Iron: 2mg