Chicken Florentine with White Wine Cream Sauce
Chicken Florentine with White Wine Cream Sauce
Ingredients
- 6 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
- 1/4 cup all-purpose flour
- 6 tablespoons unsalted butter (divided)
- 2 cloves garlic (minced)
- 1/4 cup diced shallots
- 1 pound baby spinach
- 1 cup white wine*
- 1 cup heavy cream
- 1/4 cup sour cream
- 2 tablespoons freshly grated Parmesan
- 1 Roma tomato (diced)
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 1
Season chicken with salt and pepper, to taste.
- 2
Working one at a time, dredge chicken in flour.
- 3
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
- 4
Melt remaining 4 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
2 min - 5
Stir in spinach until it begins to wilt, about 2 minutes.
2 min - 6
Stir in wine and cook, stirring occasionally, until reduced by half, about 5 minutes.
5 min - 7
Gradually whisk in heavy cream, sour cream and Parmesan until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste.
- 8
Serve chicken immediately topped with spinach mixture, garnished with tomato and parsley, if desired.
