Chicken Florentine is an Italian-style dish where pan seared chicken breasts are served on a bed of freshly wilted spinach and drizzled with a creamy pan gravy.
4(4 to 6 ounces each) boneless skinless chicken breasts
Salt and ground black pepper
1/2 to 1teaspoongarlic powder, more or less to taste
6tablespoons(3/4 stick) unsalted butter
2tablespoonswhite onions, minced
1tablespoonchopped garlic
1 1/2cupsdry white wine [See Note 1]
1cupwhipping cream [See Note 2]
1tablespoonsfreshly chopped Italian parsley
Instructions
Add fresh spinach into a skillet over medium-high heat. Quickly wilt the spinach by turning with tongs and tossing in the pan; about 2 minutes. Season with salt and pepper and garlic powder, to taste. May need to wilt spinach in two batches. Set aside on a serving platter reserving any juices that collect for the pan gravy.
Season the chicken breasts with salt and pepper. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to the serving platter on top of the spinach and set aside.
Melt another 2 tablespoons of butter in the same skillet over medium-heat. Add the minced onions and garlic and saute until the onions are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute.
Add the white wine and boil until the alcohol boils off and the liquid is reduced by about half, about 5 minutes.
Reduce the heat now to medium-low and add the cream. Continue to gently simmer [See Note 2] until the sauce reduces, stirring often, about 3 to 5 minutes. Once the sauce reaches your desired consistency (thickness), stir in the chopped parsley.
Season the sauce with salt, pepper, and garlic powder (optional) to taste.
Pour the sauce over the chicken and spinach on the platter and serve warm.
Serving suggestions: Add a fresh garden salad and mashed potatoes, steamed rice, cauliflower rice, or polenta for a complete meal your whole family will enjoy.
Notes
If you prefer not to use wine, you may substitute an equal amount of chicken stock or even apple juice noting that the substitute will result in a different flavor than the wine.
Whole milk and cream products should not be heated to a boil as it causes a seperation of the milk parts (fats and water) resulting in a broken sauce.