Chicken Florentine Recipe

Chicken Florentine Recipe

This recipe combines all of the greatest joys of life: juicy, succulent chicken; creamy, velvety Alfredo sauce, and tender, sauteed spinach.  Mmmm, my mouth waters at the very thought.  The method of cooking the chicken takes some trust (and leaving the pan alone while it cooks!), but it is definitely the sure-fire way to make tender, juicy chicken breasts.  Try out this Chicken Florentine recipe and we guarantee you’ll be in heaven!  Let us know how it turns out!

Chicken Florentine with Mushrooms & Sun-dried Tomatoes
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Ingredients
  1. 8 boneless skinless chicken breast tenderloins
  2. Salt
  3. Freshly ground black pepper
  4. Italian seasoning
  5. All purpose flour for dredging
  6. 2 cups heavy cream
  7. 1 1/2 cups dry white wine
  8. 6 oz bag spinach
  9. 1 package fresh sliced mushrooms (preferably Baby Portobello)
  10. 1 tablespoon fresh chopped Italian parsley
  11. 1 large shallot, finely minced
  12. 2 cloves garlic, crushed
  13. ground nutmeg
  14. crushed red pepper
  15. 3 tbsp olive oil, divided
  16. 2 tbsp of unsalted butter, divided
  17. 3 cups grated asiago cheese
  18. 1/4 cup sun-dried tomatoes marinated in Italian seasonings
Instructions
  1. Season your chicken to taste with salt, freshly ground black pepper and Italian seasonings
  2. Dredge chicken breasts in flour so that they are lightly dusted, shake away excess
  3. Heat pan over medium-high heat, and when it's hot, add tbsp of butter and 1 tbsp of olive oil
  4. Let butter melt, swirl the mixture in the pan
  5. Turn heat down to medium, then add chicken
  6. Cook chicken on one side for a minute, until golden brown
  7. Flip the chicken, turn heat to low, and put lid on pan
  8. Leave pan as is, for 10 minutes without lifting the lid
  9. After the 10 minutes, turn heat off completely, and do not lift the lid; leave in pan with lid on for another 10 minutes.
  10. When chicken is done, put to the side and tent to keep warm, reserve any chicken bits in the bottom of the pan
  11. You may use a thermometer to check temperature (should be at least 165°F)
  12. While the chicken is doing its thing, saute mushrooms in 1 tbs olive oil, then put to the side; tent plate to keep warm.
  13. Saute spinach in 1 tbsp of butter, salt to taste, then also put to the side
  14. Saute shallots and garlic in 1 tbsp olive oil and the chicken bits and drippings, until shallots are translucent
  15. Add white wine, increase heat to medium-high and cook for about 5 minutes, until liquid is reduced by half, scraping any chicken bits from the bottom of pan
  16. Whisk in the heavy cream and cook for about 5 minutes, bringing it to a low boil
  17. Stir in the asiago cheese, parsley, and a sprinkle of nutmeg, crushed pepper and lightly salt to taste...you've now created the alfredo sauce!
  18. Add the chicken, spinach, mushrooms and sun-dried tomatoes to the sauce, and simmer until the sauce is the desired thickness
  19. Serve over fettucini or an bed of extra spinach and/or rice!
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About DC

As a southern gent/ex-military brat, I am a product of downhome cookin’ and international fare. My palate yearns for savory, spicy, cheesy, melty, and exotic flavors… mmmm… sizzle my skillet! #BigSpoon

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