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    Conner Family Recipes

    Chicken Florentine Style

    Chicken
    Heavy Cream
    Made
    Spinach
    ​

    4 servings

    servings

    10 minutes

    active time

    30 minutes

    total time
    Start Cooking

    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

    Directions

    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

    Serving Size

    -

    Calories

    789

    Total Fat

    44g

    Saturated Fat

    24g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    311mg

    Sodium

    1391mg

    Total Carbohydrate

    16g

    Dietary Fiber

    4g

    Total Sugars

    4g

    Protein

    68g

    4 servings

    servings

    10 minutes

    active time

    30 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    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

    Directions

    1

    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.

    2

    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.

    3

    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.