Chicken Florentine
A delicious and creamy chicken dish with garlic, spinach, and parmesan, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1/2 cup white wine Can be substituted with chicken broth
- Salt and pepper to taste
For Serving
- Pasta, rice, or mashed potatoes Choose one to serve
Instructions
Preparation
- Season the chicken breasts generously with salt and pepper on both sides.
Cooking
- In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and sear for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and cook for 1 minute, stirring constantly until fragrant but not burnt.
- Pour in the white wine, stirring and scraping up browned bits from the bottom of the pan. Let it simmer to cook off the alcohol.
- Stir in the heavy cream and grated Parmesan cheese. Cook for about 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
- Add the fresh spinach, stirring gently until it wilts down, about 2 minutes.
- Return the seared chicken to the skillet, ensuring it is well coated in the creamy sauce.
Serving
- Serve Chicken Florentine hot over your choice of pasta, rice, or creamy mashed potatoes.
Notes
The dish is best served fresh. Pair it with a light salad or steamed vegetables. Garnish with fresh herbs for enhanced flavor and presentation.