Chicken Florentine
Ingredients
- 3 tablespoons butter divided use
- salt and pepper to taste
- 8 ounces white mushrooms sliced
- 1 1/2 teaspoons garlic minced
- 1 tablespoon flour
- 1/3 cup white wine
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 3 cups baby spinach leaves
- 2 tablespoons chopped parsley
Preparation
Heat 2 tablespoons of butter over medium heat in a large pan
Season the chicken breasts to taste with salt and pepper
Add the chicken to the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through
Remove the chicken from the pan and cover with foil to keep warm
Add the mushrooms to the pan
Cook the mushrooms for 4-5 minutes or until tender
Remove the mushrooms from the pan
Wipe the pan clean with a paper towel
Add 1 tablespoon of butter and the garlic to the pan and cook for 30 seconds
Stir in the flour and cook for 1 minute more
Add the wine to the pan and bring to a simmer
Cook for 2-3 minutes or until wine is reduced by half
Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half and has started to thicken
Stir in the parmesan cheese
Season the sauce with salt and pepper
Add the spinach to the pan
Simmer for 2-3 minutes or until spinach has wilted
Stir the mushrooms into the sauce
Place the chicken breasts back into the pan and spoon the sauce over the top of the chicken
Sprinkle with parsley, then serve