This Chicken Florentine recipe combines golden chicken breasts, mushrooms, spinach and garlic in a creamy white wine parmesan sauce that will knock your socks off.
Preparation:
To cook:
Level: Easy
Ingredients
- 3 tablespoons Butter, divided
- 1 tbsp Olive oil
- 2 Large chicken breasts, halved lengthwise
- 8 ounces, weight White button mushrooms, sliced
- 3 cloves minced garlic
- ½ cups Dry white wine
- 1 cup Heavy whipped cream
- ½ cups Freshly grated parmesan cheese
- 4 cups baby spinach
Preparation
Heat 1 tablespoon of butter and olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through. Plate of chicken and cover to keep warm.
Add the remaining butter to the same skillet over medium/medium high heat and cook the mushrooms until golden brown, about 8 minutes. Lower the heat to low and add the garlic. Cook 1 minute, stirring constantly. Place mushrooms and garlic on a plate and cover to keep warm.
Add the wine and scrape up any browned bits from the pan. Reduce the wine by half, about 3 to 4 minutes. Add the cream and simmer for about 15 to 20 minutes, until reduced by half. Slowly add the Parmesan, stirring constantly until it melts.
Add spinach and cook until wilted. Return the chicken, mushrooms and garlic to the skillet. Cover and reheat for 2 to 3 minutes.
