Chicken Florentine Recipe

In cooking terms, the word ‘Florentine’ (pronounced “FLOR-en-teen”), or the term à la Florentine, refers to a recipe or dish that is prepared in the style of or draws inspiration from the Italian region of Florence and also which features spinach. The dish can be made using other meats and vegetables as well and can even be served on a bed of pasta along with the spinach.

True to its etymology, Chicken Florentine style is essentially a chicken dish served on a bed of sautéed spinach and mushrooms topped with chicken pieces and a creamy white sauce. What makes this preparation special are the Italian seasonings, herbs, parmesan, wine, and garlic that are used in making the rich Florentine sauce. Follow the recipe below to cook up an impeccable chicken Florentine in minutes!

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Chicken Florentine

Chicken fillet served with a rich white wine sauce.

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Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 4 boneless skinless chicken breasts
• Salt and freshly ground black pepper to taste
• all purpose flour for dredging
• 6 tbsp unsalted butter
• 2 tbsp Shallots sliced
• 1 tbsp chopped garlic
• 1 cups ½dry white wine
• 1 cup whipping cream
• 1 tbsp chopped fresh Italian parsley
• 600 g cut-leaf spinach thawed and drained

Course Main Dish Cuisine Italian Prep Time 10 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 4 boneless skinless chicken breasts Salt and freshly ground black pepper to taste all purpose flour for dredging 6 tbsp unsalted butter 2 tbsp Shallots sliced 1 tbsp chopped garlic 1 cups ½dry white wine 1 cup whipping cream 1 tbsp chopped fresh Italian parsley 600 g cut-leaf spinach thawed and drained

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Instructions

1. Sprinkle the chicken with salt and pepper.
2. Dip the chicken in the flour to coat lightly. Shake off any excess flour.
3. Melt 2 tablespoons of butter in a heavy large skillet over medium heat.
4. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and cover with foil to keep it warm.
5. Melt 2 tablespoons of butter in the same skillet over medium heat.
6. Add the shallots and garlic and sauté until the shallots are translucent. Stir to scrape up any browned bits on the bottom of the skillet.
7. Add the wine and increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.
8. Now add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes.
9. Stir in the parsley and season the sauce, to taste, with salt and pepper.
10. Finally add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
11. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and sauté until heated through.
12. 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.