Chicken Florentine

This is an easy to make chicken meal that does not require many ingredients.  The white wine cream sauce blends perfectly with each juicy mouthful of chicken, spinach & mushroom.

The golden brown chicken fillets are served on a bed of spinach and tender mushroom.  The spinach and mushroom add a vibrant, healthy taste to the dish.  The chicken is then topped with a thickened white wine & cream sauce.  Garnished with fresh parsley and you have fantastic, easy to make weeknight meal.

The ingredients are simple however the dinner produced is truly amazing.  This is a meal you don’t want to end and you will definitely have this on your regular menu.

Print Recipe

Chicken Florentine

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 4 Chicken Fillets breast fillets
• 4 tbsp Butter
• 250 g Baby Spinach
• 300 g Mushrooms sliced
• 1 Spring Onion thinly sliced
• 2 tsp Plain Flour
• 1/3 cup White Wine
• 3/4 cup Thickened Cream
• 2 tbsp Parsley diced
• Salt to season
• Pepper to season

Prep Time 10 minutes Cook Time 25 minutes Servings people Ingredients 4 Chicken Fillets breast fillets 4 tbsp Butter 250 g Baby Spinach 300 g Mushrooms sliced 1 Spring Onion thinly sliced 2 tsp Plain Flour 1/3 cup White Wine 3/4 cup Thickened Cream 2 tbsp Parsley diced Salt to season Pepper to season

Instructions

1. Heat 1 tbsp butter in a frying pan over medium high heat.
2. Add chicken fillets and cook until browned and cooked through. Remove from pan and keep warm.
3. Wipe pan clean using paper towels. This step will enable you to create a white sauce to top your chicken.
4. Add 1 tbsp butter to pan then add spring onion. Cook for about 1-2 minutes until spring onion softens.
5. Add plain flour to pan and stir to mix through. Cook for about 30 seconds.
6. Add white wine to pan and stir to mix through. Cook for about 1 minute or until wine is reduced by about 50%.
7. Add cream and stir to mix through. Cook for about 2-3 minutes to allow sauce to thicken. Season with salt and pepper. Stir occasionally.
8. While cream is cooking, in a separate pan, heat 2 tbsp butter over medium high heat .
9. Add mushrooms and cook for 2-3 minutes or until mushrooms are softened.
10. Add baby spinach and cook for 2-3 minutes or until wilted.
11. Spread mushroom and spinach evenly over 4 plates, place a chicken fillet on top and then pour cream sauce over each chicken fillet.
12. Garnish with parsley and serve.