Chicken Florentine Style

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.

It was pretty good. I ended up adding pasta and didn’t flour the chicken (because I forgot 😆).

I changed so much of this recipe and made it so good. I seasoned the flour with salt, pepper, thyme, oregano, rosemary, Italian seasoning. I also cooked the chicken with the garlic and shallots. I them put all those seasonings in the sauce as well. I used someone's suggestion for chicken stock instead of white wine and it was perfect. My sauce wasn't thickening so I put a small scoop of flour in and mixed it and had it on high heat while I cut up the chicken. I also put this over rice for a more filling meal. Would be great with a side of roasted asparagus!

cc

Amazing

Accidentally only got 1/2 the recommended spinach so was sauce heavy but very delicious. Seconding others' recommendations to add garlic to the spinach.

Added alittle extra garlic to the spinach to give it alitte more flavor

Qt

I used rosé rather than white wine as I didn't want to waste any of the bottle by not drinking it. Made it a really pretty colour. Not eating most of it until tomorrow but chicken needs to be cooked ASAP. I did have a bit before it went in the fridge though and it is really nice, quite like a chasseur in taste but a little different. Would definitely try it again sometime but it did take quite a while so only for special occasions.

I actually used reduced sodium chicken broth instead of white wine because that's what I had on hand. Lots of flavor! I will make this again. :)

Delicious!

I used chicken broth and whole milk instead of wine and cream and thickened it slightly with cornstarch slurry.

Looking forward to making & tasting this. It sounds delish.

Delicious, but not picky kids friendly.

Needs more salt

This has been a favorite recipe of mine for years and years.

Type 2 diabetes

Little bland, would add more spices next time.

definitely switch to fresh spinach

Made angel hair pasta to go with it.

used chicken stock instead of wine