This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
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.
