Chicken Florentine
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
Instructions
- 1
Season the chicken breasts with salt and pepper on both sides.
- 2
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.
- 3
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.
- 4
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.
- 5
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
Per serving (based on 4 servings)
