• Quick Chicken "Florentine"

October 14, 2016

TGIF! Tonight dinner should be delicious & simple - this recipe comes together in just a few minutes, you can enjoy a glass of wine while it cooks.

Quick Chicken "Florentine"

Recipe Type: Main Course
Cuisine: Italian
  • 6 boneless, skinless chicken breasts
  • Kosher salt and freshly cracked black pepper, to taste
  • ¼ cup all-purpose flour
  • 6 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • ¼ cup diced shallots
  • 1 lb. baby spinach
  • 1 cup white wine
  • 1 cup heavy cream
  • ¼ cup sour cream
  • 2 tablespoons freshly grated Parmesan
  • ½ pint of cherry tomatoes, halved
  • 2 tablespoons chopped fresh flat leaf parsley
  1. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
  2. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
  3. Melt remaining 4 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in spinach until it begins to wilt, about 2 minutes. Stir in wine and cook, stirring occasionally, until reduced by half, about 5 minutes.
  4. Gradually whisk in heavy cream, sour cream and Parmesan until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste.
  5. Serve chicken immediately topped with spinach mixture, garnished with tomato and parsley.

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