Delicious and Simple Chicken Florentine – How to Make this Classic

Chicken florentine is a classic dinner that is simple enough to make for a weeknight, but elevated and fancy feeling enough for a special occasion. My version of chicken florentine browns chicken breasts in butter and then I build a delicious sauce with garlic, sun dried tomatoes, spinach, white wine, and a touch of cream. Its delicious paired with pasta, but the sauce also make a great accompaniment to mashed potatoes.

With every bite, this chicken florentine will transport you to Italy from the comfort of your own home. So if you are craving an escape but your low on funds and time, try my chicken florentine. You won’t be disappointed with the recipe, but you will be disappointed that you have to go to work tomorrow.

Serves 4

Suggested Wine Pairing:

An Italian Pinot Grigio is the only choice for my stunning chicken florentine.

Ingredients:

4 small chicken breasts, trimmed and pounded thin or 2 large chicken breasts thinly sliced

1 tablespoon of butter

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

3/4 cup of sundried tomatoes, sliced

4 cloves of garlic, minced

8 ounces of baby spinach

1/3 cup of white wine, like pinot grigio

1/2 cup of cream

1/2 cup of shredded parmesan cheese

Salt and pepper to taste

Chicken Florentine Instructions:

1. Pound your chicken breasts thin and liberally season with salt, pepper, dried oregano, and basil.
2. Heat a large skillet over medium high heat. Melt the butter and then add the chicken breasts. You may need to do this in batches, being sure not to crowd the pan. Sear for about 3 – 4 minutes each side. Remove the chicken from the heat cover with foil.
3. In the same skillet, add the sundried tomatoes and garlic. Allow those just to heat through before adding the white wine. Allow the wine to reduce by half, about 3 minutes.
4. Add the spinach and liberally season with salt and pepper. Once the spinach begins to wilt, pour in the cream and about 1/4 cup of parmesan cheese. Adjust seasoning as needed.
5. Add the chicken back into the sauce and make sure it is coated evenly. Allow that to reheat and simmer until it is cooked through, which should not take much longer, about 3-5 minutes and they should be done.
6. Serve with pasta or mashed potatoes. Top the chicken florentine with any remaining parmesan cheese and maybe some freshly cracked black pepper.