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Chicken Florentine Style Recipe

Chicken Florentine Style

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Average Rating:

Total Reviews: 587

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  • on April 23, 2013

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    This is my go to Chicken Florentine recipe. It differs depending on what wine I use but, couldn't be easier to make.

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  • on April 03, 2013

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    Absolutly devine, I couldn't stop eating this, I put the chicken over asparagus instead of the spinach, so easy to make too, thank you Giada for another great recipe.

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  • on March 18, 2013

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    Awesome! One of my favorites! I always use FF half & half and fresh salad spinach!

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  • on March 05, 2013

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    amazing! chicken n spinach is great combination!

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  • on March 04, 2013

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    Delicious! Followed exactly with no changes. Entire family loved it, and even my spinach-hating 9 year-old ate the spinach because the sauce was so good. And I caught my husband licking the sauce out of the empty pan. can't ask for more. Easy and good.

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  • on February 17, 2013

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    I also used onions because when i went to my local store in manhattan, shallots were 4.99 a pound! I also put the spinach into the mix at the end to cook as others had done (why mess up a new pot? and it was still great. Also added a little nutmeg because cream and spinach dishes usually benefit. Probably makes it less florentine. I do think next time I will add Parmesan as others have suggested. Definitely worth making. Also I put the chicken in the oven while I made the sauce and then sliced it up and put it in the sauce with the spinach to coat. An easy one pot meal with ingredients you probably have on hand. Definitely a plus. We all need some of those.

    PS. The next night I cut the chicken up even smaller, added the Parmesan and put it with fettucine, adding a little of the pasta water to thin the sauce and it was even better! Fabulous recipe. My husband rated it A+++.

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  • on February 02, 2013

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    LOVED IT!!! Substituted half and half instead of heavy whipping cream and served it with rice fettucini pasta. Delicious!!!

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  • on January 29, 2013

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    Oustanding! The cream sauce is so tasty. And it's one of the few chicken breast recipes that's just as good reheated the next day. I tripled the amount of shallots to make the sauce a bit thicker.

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  • on January 27, 2013

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    Absolutely delicious! I made two breasts and the same amount of sauce, some of which I added to the spinach, there was nothing left over, in fact we were scraping our plates!
    I substituted 1 C dry vermouth + 1/4 C water for the white wine, used half chicken stock and half cream, fresh curly winter spinach (incredibly sweet, especially the stems, and increased the amount of shallot. I let the chicken rest in the sauce for 10-15 minutes with the heat off and the pan covered, before wilting the spinach, which takes only 2 to 3 minutes.
    The chicken was well infused with the delicious flavors of the sauce, tender and moist.
    Use fresh, not frozen, spinach. The difference in taste, texture, and nutrition is well worth a few minutes of washing / chopping. Mature curly spinach doesn't lose as much volume or get as soft as the flat leaf baby spinach. About 5 oz. makes two large servings.

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  • on January 26, 2013

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    This recipe is so easy, looks pretty, and tastes wonderful. Just an fyi : it takes WAY longer than 3 minutes to reduce the cream and wine. It took me more like 10 minutes each, or 20 minutes total, to thicken the cream and cook off the wine's alcohol.
    Save a little parsley for the end- looks nice sprinkled lightly on the finished plate. Also, if you like mushrooms, they totally compliment this dish. Add medium slices a few minutes before you put the chicken in the sauce, and by the end they will have soaked up some wine (yum!.

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