Mark Phillips
@chefsoutherntemp
00:05
Prep
00:20
Cook
00:25
Total Time
Ingredients & Directions
Directions
Chicken Florentine
1 tablespoon
olive oil
4
1/2 teaspoon
sea salt
1/2 teaspoon
black pepper
1 teaspoon
Italian seasoning
4 tablespoons
unsalted butter
1/4
small onion, diced
2 teaspoons
garlic, minced
1/3 cup
dry white wine*
4 cups
fresh spinach
1 cup
heavy cream
grated parmesan cheese (optional)
- Heat a large skillet over medium high heat and add 1 tablespoon of olive oil.
- Butterfly the chicken breasts and season with salt, pepper and Italian seasoning.
- Add the breasts to the hot skillet and sauté on both sides until cooked through, about 4 minutes per side. Chicken should be light golden brown.
- Remove the chicken from the pan and set aside on a plate.
- Add the garlic, butter, and onion to the pan. Cook until fragrant, 1-2 minutes.
- Add the wine to the skillet (*feel free to substitute with chicken broth).
- Let it simmer and reduce 2-3 minutes.
- Add the spinach to the skillet and cook until wilted, about 1 minute.
- Reduce the heat to medium low and add heavy cream. Stir using a wooden spoon. If desired, add additional salt and pepper to taste.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Creamy Chicken Florentine
Mark Phillips
@chefsoutherntemp
Yield: 2-4
00:05
Prep
00:20
Cook
00:25 Total Time
Ingredients
Directions
Chicken Florentine
1 tablespoon
olive oil
4
1/2 teaspoon
sea salt
1/2 teaspoon
black pepper
1 teaspoon
Italian seasoning
4 tablespoons
unsalted butter
1/4
small onion, diced
2 teaspoons
garlic, minced
1/3 cup
dry white wine*
4 cups
fresh spinach
1 cup
heavy cream
grated parmesan cheese (optional)
- Heat a large skillet over medium high heat and add 1 tablespoon of olive oil.
- Butterfly the chicken breasts and season with salt, pepper and Italian seasoning.
- Add the breasts to the hot skillet and sauté on both sides until cooked through, about 4 minutes per side. Chicken should be light golden brown.
- Remove the chicken from the pan and set aside on a plate.
- Add the garlic, butter, and onion to the pan. Cook until fragrant, 1-2 minutes.
- Add the wine to the skillet (*feel free to substitute with chicken broth).
- Let it simmer and reduce 2-3 minutes.
- Add the spinach to the skillet and cook until wilted, about 1 minute.
- Reduce the heat to medium low and add heavy cream. Stir using a wooden spoon. If desired, add additional salt and pepper to taste.
