Creamy Chicken Florentine
Chicken florentine has a creamy and tangy sauce that pairs well with juicy and tender chicken breasts.
Foto: Spend With Pennies
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 teaspoon garlic (minced)
- ¼ cup white wine ((or chicken broth))
- 3 cups baby spinach (loosely packed)
- ½ cup cream cheese
- ¾ cup heavy whipping cream
Steps
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Season the chicken breasts with salt and pepper on both sides.
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Heat olive oil and butter in a large skillet over medium high heat and add the chicken breasts. Cook the breasts for 4-5 minutes on each side until cooked through and a light golden brown. Remove the chicken onto a plate.
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In the same pan, add garlic and saute for 1 minute until fragrant. Add white wine to the pan and let it simmer and reduce for a few minutes. Stir the wine around so that any bits stuck to the bottom of the pan come off.
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Add the spinach and cook until wilted while stirring occasionally. This will take about two minutes. Once the spinach has wilted, add cream cheese and heavy cream. Bring this to a gentle simmer, making sure that the cream cheese has completely melted and is mixed well.
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Add the chicken breasts back to the pan, spoon the sauce over and simmer for a minute or two before turning off the heat. Serve hot.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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