Yield: 4 Servings
Creamy Chicken Florentine
This Chicken Florentine comes together in 30 minutes. It is made of seared chicken in a delicious cream sauce with spinach and mushrooms.
Ingredients
- 1 ½ tablespoons olive oil
- 2 large chicken breasts, halved lengthwise
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 1 cup mushrooms, sliced
- 1 tablespoon minced garlic
- 1 teaspoon dried basil
- 1 ½ cups heavy cream
- ½ cup chicken broth
- ½ cup freshly-grated parmesan cheese
- 1 pint cherry tomatoes, halved
- 4 cups fresh baby spinach
- ½ teaspoon crushed red pepper flakes, optional
Instructions
- Heat the olive oil in a large skillet. Salt and pepper the chicken and cook on each side for 5 minutes, using a meat thermometer to test for doneness (when inserted into the thickest part of the meat, it should read 160°F). Remove the chicken, and keep warm. (I wrap mine in foil.)
- Melt the butter in the pan and cook the mushrooms and garlic for 4 minutes, scraping any little bits of chicken off of the bottom of the pan.
- Add the basil, whipping cream, and chicken broth. Heat until simmering, and then stir in the parmesan cheese.
- Add the cherry tomatoes and baby spinach, and turn the heat to medium low. Place the lid on the pan. Let the spinach wilt, about 3 to 4 minutes.
- Return the chicken to the pan, sprinkle with crushed red pepper flakes, and serve immediately.
Notes
Storage:
- Leftover Chicken Florentine should be stored in an airtight container in the refrigerator. It will keep for up to 5 days.
- Reheat in a covered skillet over low heat until the chicken is just heated through. Be sure not to overcook, or the chicken will be dry!
Nutrition
Serving: 1, Calories: 589kcal, Carbohydrates: 12g, Protein: 28g, Fat: 49g, Saturated Fat: 28g, Polyunsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 178mg, Sodium: 748mg, Fiber: 3g, Sugar: 6g