| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons shallots, sliced
- 1 tablespoon chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 tablespoon chopped fresh Italian parsley
- 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Instructions
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 789 |
| Total Fat | 44 g |
| Saturated Fat | 24 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 68 g |
| Cholesterol | 311 mg |
| Sodium | 1391 mg |
| Serving Size | 1 of 4 servings |
| Calories | 789 |
| Total Fat | 44 g |
| Saturated Fat | 24 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 68 g |
| Cholesterol | 311 mg |
| Sodium | 1391 mg |
Reviews
I made extra sauce, used fresh spinach, and served over fresh homemade pasta. This will be a go to recipe from now on. Great flavor and easy to make.
Easy, tasty and fast! Used twice the shallots and boiled up some bow ties. Excellent.
Very good. I should have read the reviews first. Have to go with fresh spinach. Makes all the difference.
This is a top ten!! My inlaws request this one!!
This was my first time to make this and whole family gives it 5 stars! Absolutely delicious I cooked some pasta to go with it definitely be cooking again!
Was very good. Definitely needed more sauce, and I think I will use fresh spinach next time. Flavor was great!
This was amazing. Served over farfalle pasta and it was delicious!
Family favorite! Definitely double the sauce recipe and it’s perfect!
This has been my go to Florentine recipe for at least 20 years! I originally made it from her cookbook. I add more garlic and double everything.
Excellent recipe!! I doubled everything except for the chicken and spinach so there would be more sauce to go over pasta. I also added the spinach into the sauce at the end before I added the chicken. Even my super picky teenager loved it, which is a true testament to how good it was.