This is a quick and easy weeknight meal that makes it look like you went to a lot of trouble (when you really didn’t). It’s basically some pan fried chicken breasts, a quick sauce and some cheese tossed into the oven to finish it off.
The original recipe feeds four, but there is plenty of sauce, so I just added a couple more chicken breasts to feed our family. If your chicken breasts are large you can slice them horizontally so they cook evenly.
Creamy Chicken Florentine
4-6 Chicken Breasts
1/2 Cup Plain Flour
Salt and Pepper for Seasoning
4 Tbl Butter
1/2 Onion, diced
3-4 Cloves of Garlic, minced
1 1/2 Cups White Wine
1 Cup Heavy Cream
Baby Spinach Leaves
2 Tbl Flat Leaf Parsley, chopped
1 1/2 Cups Mozzarella Cheese, grated
Preheat oven to 180C.
Wash Baby Spinach Leaves, drain and set aside to dry.
Season both sides of the Chicken Breasts with Salt and Pepper.
Melt 2 Tbl Butter in a pan over medium heat.
Dredge chicken breasts in flour and add to the pan, cooking until golden brown, but not quite cooked through.
Set chicken aside on a plate covered in foil to keep warm.
In a clean pan, melt the remaining 2 Tbl Butter over medium heat. Saute the onions for 3 minutes before adding the Garlic and saute for another 2 minutes.
Add the wine to deglaze the pan, bringing to the boil until the wine has reduced by half.
Add the cream and keep boiling until the sauce reduces by half again.
Reduce heat to a simmer and add the Baby Spinach Leaves and stir until wilted. Remove sauce from heat and set aside.
Arrange chicken breasts in the bottom of a baking dish along with any juices from the plate. You don’t want to miss out on any of that flavour.
Pour sauce over chicken making sure the spinach is evenly distributed and top with grated Mozzarella.
Place baking dish into the oven until chicken is cooked through and cheese has melted and is golden brown.
Sprinkle with Parsley to serve.