Happy Friday, ya’ll! It’s been a crazy week and I am very ready to log off work for the week and just relax on the couch for the rest of the night.
Not exactly sure how much relaxing I’ll do with the kiddos running around, but we’ll see. Haha! Momma seriously needs a vacation.
Then again, don’t we all?!?
I also didn’t really have any plans for dinner but now that I’m looking at this delish Chicken Florentine again, I’m thinking it’s going to be on the menu for tonight.
This dish is so delish with its creamy white wine sauce and chicken cooked to perfection with shallots and baby spinach. Yum!
Let’s make it together…
Start by heating a large skillet over medium-high heat. Season your chicken breasts on both sides with salt and pepper, to taste, then dredge generously in flour.
Place the chicken in the hot pan and let cook for about 8 minutes per side, only turning once, until golden brown and cooked through. If you turn the chicken more than once (or twice if you’re not sure about internal temp) then you’ll lose all the flour and delicious browned bits.
Once the chicken is cooked through, remove to a clean plate and add butter to the skillet to melt. Stir in the shallots and garlic, then cook for about 2-3 minutes until fragrant and starting to brown.
Deglaze the pan with white wine and scrape all the brown bits from the bottom of the pan with a wooden spoon/spatula. Pour in the heavy cream, stirring evenly, and bring to a boil.
Reduce the heat and let simmer for about 8-10 minutes to thicken the sauce and let the flavors combine. The sauce should lightly coat the back of a spoon when dipped in.
Stir in the spinach until just wilted. Nestle the chicken back into the pan and spoon the sauce mixture over the top to warm and glaze the chicken.
Remove from heat and sprinkle with fresh, chopped parsley then squeeze some lemon juice over top of the entire dish. Serve and enjoy!
You can for sure serve this over some cooked pasta or rice if you want. The sauce is what makes this dish so make sure to spoon extra over top when serving.
- 2 Tbsp olive oil
- 1 boneless, skinless chicken breast
- 1/2 cup all-purpose flour
- 2 Tbsp unsalted butter
- 2 large shallots minced
- 3 cloves garlic minced
- 1 cup white wine
- 1 cup heavy cream
- 4 oz baby spinach
- 1 Tbsp fresh flat-leaf parsley chopped
- 1 large lemon cut into 4
- In a large skillet, heat olive oil over medium-high heat.
- Season chicken on both sides with salt and pepper then dredge in flour to coat.
- Place chicken in skillet and cook, turning once, until golden brown and cooked through; about 8 minutes per side. Remove from skillet to clean plate.
- Reduce heat to medium and add butter to skillet to melt. Add shallots and garlic and cook, stirring occasionally, till fragrant and shallots are softened; about 3 minutes.
- Deglaze the pan with the white wine scraping all the brown bits from the bottom of the pan. Add the heave cream, bring to boil, reduce heat and let simmer for 8-10 minutes until sauce has thickened and coats the back of a spoon.
- Stir in spinach until just wilted and remove from heat. Season with salt and pepper.
- Slice chicken and nestle back into the sauce to coat the chicken. Sprinkle with parsley and a squeeze of lemon juice. Serve immediately.
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