Chicken Florentine Style

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.8 612
I've made this dish consistently for about a year because it's probably our family's favorite dish!!! I actually made it on Christmas Day this past year. I make refrigerated cheese tortellini with it & pour the sauce over that as well. item not reviewed by moderator and published
I didn't have heavy cream or dry white wine, so I substituted with half & half and Vermouth. I used a package of fresh Organic Baby Spinach instead of the frozen. One more thing, I used half the amount of butter and substituted with olive oil to sauté the spinach. This dish came together beautifully and turned out out to be one of the best chicken recipes I have ever made. It didn't take long to make at all. I would be proud to serve this to company! item not reviewed by moderator and published
So by accident I ended up having to modify this recipe due to the fact that the heavy cream I picked up was gelatin (YUCK!). I pretty much followed the recipe except I added chicken stock, a little bit of whole milk (because that's all I had left), chicken bouillon and mushrooms! Came out great! item not reviewed by moderator and published
Holy mother of God….. This is delicious! You'd pay a pretty good penny ordering this dish at a restaurant. The ONLY thing I added was chopped up portobello mushrooms that I sautéed in Chardonnay and a little butter. I put the spinach down, then the chicken, then the mushrooms, and poured a little sauce on top. The people I made it for were licking their plates. This is a keeper! item not reviewed by moderator and published
This was easy and excellent. I threw in some extra chicken stock since my wife almost always wants some extra sauce, served it with some pasta and three of us finished the platter ... and that doesn't happen often when that much spinach is included on the dish. I'll be making it again sometime soon. item not reviewed by moderator and published
I love this recipe!!! item not reviewed by moderator and published
My family loves this. I dredge the chicken in hemp seed. Delicious. item not reviewed by moderator and published
This got a thumbs up from everyone with requests to make again. I pounded chicken breasts, and also cut in to smaller portions. I used a bag of fresh baby spinach leaves and a package of sliced mushrooms instead of the frozen spinach. item not reviewed by moderator and published
Very good. I pounded out the chicken breasts to even out their thickness, and substituted 1/2 olive oil for the butter and milk for cream to lighten it up a little. Took a tablespoon of extra dredge to make a roux before adding the wine. Added some lemon zest to freshen it up too. Served on top of yolk-less noodles. Even my picky kids gobbled it up. item not reviewed by moderator and published
I just finished this dish,cutting all ingredients in half. It came out great! The only change I made was I found that I did not need to use the second round of butter when sauteing the garlic/scallions as there was plenty left in the pan. I used a Pinot Grigio that I served with the dish. On to my next recipe from Giada! item not reviewed by moderator and published

This recipe is featured in:

Wine 101