Chicken Florentine in a White Wine Sauce
Elevate your dinner table with Chicken Florentine in a White Wine Sauce, a sophisticated yet approachable recipe perfect for weeknights or special occasions. This dish features tender, pan-seared chicken breasts nestled in a velvety sauce made with dry white wine, parmesan-infused heavy cream, and the subtle brightness of freshly squeezed lemon juice. Fresh baby spinach sautéed to perfection creates a nutrient-packed bed for the chicken, while a touch of garlic and parsley infuses every bite with warm, aromatic flavors. With its quick preparation and restaurant-quality results, this creamy chicken Florentine is ideal for those seeking a comforting, elegant meal that pairs beautifully with crusty bread or roasted vegetables.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 0.5 cup Dry white wine
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 0.25 cup Parmesan cheese, grated
- 5 cups Baby spinach
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Dredge the chicken breasts in the all-purpose flour, shaking off any excess.
In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter until melted.
Add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining butter and minced garlic. Sauté for 1 minute until fragrant.
Deglaze the pan by pouring in the white wine. Scrape up any browned bits from the bottom of the skillet and let the wine simmer for 2-3 minutes until reduced by half.
Pour in the chicken broth and stir well. Bring to a simmer, then reduce the heat to low.
Add the heavy cream and grated Parmesan cheese to the skillet. Stir until the cheese melts and the sauce thickens slightly, about 3-4 minutes.
Return the chicken breasts to the skillet, spooning the sauce over each piece. Cover and simmer for an additional 10 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
In a separate pan over medium heat, sauté the baby spinach with a splash of olive oil and the lemon juice until wilted, about 2 minutes.
Divide the sautéed spinach among serving plates and place a chicken breast on top of each portion.
Spoon the white wine sauce generously over the chicken and spinach.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
