Chicken Florentine Recipe
While Chicken Florentine is perhaps short for chicken cooked in butter and then covered with Mornay sauce (a classic Gruyère cheese and sometimes Parmesan sauce,) Chicken Florentine is most noted for the bed of spinach underneath.
Ingredients
- 2 pcs large chicken breasts cut in half lengthwise
- ½ teaspoon garlic powder
- salt and pepper to your personal taste
- flour for dredging your chicken
- 1 tablespoon olive oil
- 2 tablespoons butter divided into smaller pieces
- 3 cloves of minced garlic
- ½ cup dry white wine
- ¼ cup chicken broth
- 1 pinch italian seasoning
- 1 cup of heavy whipping cream
- 2 cups of spinach, loosely packed. Baby Spinach is best, as is fresh spinach, but frozen then thawed will work.
- ½ cup freshly grated parmesan cheese, or if available and preferred, 1/2 cup of Gruyère cheese.
Instructions
- Cut the chicken lengthwise to make 4 thinner pieces for the best Chicken Florentine.Cutting the chicken into thinner pieces helps make sure that the chicken is cooked all the way through very quickly, and that you don't wind up with a golden brown skin but raw chicken inside.
- Season each side of the chicken pieces with salt and pepper and garlic powder. Then to prepare your Chicken Florentine, coat the chicken pieces in flour.
- Add the olive oil and 1 tablespoon of the butter and cook over a medium-high heat.
- As stated earlier, you want the chicken to be in thin slices to facilitate the cooking for your Chicken Florentine. Generally, you want to cook the chicken for around 4 or 5 minutes on each side, with the chicken turning a golden brown, then remove the pan from the heat.
- After the chicken is cooked, use some tongs and place the chicken separately on a plate until the next steps are complete.
- Return the pan to the heat, being careful it is not too hot, then add the rest of the butter and the garlic. Let it simmer for only a short time. Around 30 seconds or so.
- Next add the wine, the chicken broth, and the Italian seasoning and let the wine and the broth reduce, which should take about 3 to 5 minutes.
- Add the cream to the mix. It should take around 2 minutes for the cream to bubble.Again a note of caution, you do not want the heat too high.
- Now slowly add the spinach to the cream. If you prefer your spinach to be less wilted, delay adding until the last one or two minutes.
- Now, add your cooked chicken on the plate to the mix. At medium heat, you will want to cook the chicken for another 4 to five minutes, with the key being to notice the sauce thickening.
- After everything is cooked, serve with warm Mornay sauce, and if you prefer, add some additional salt and pepper for flavor.
Nutrition
Calories: 509kcal
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