Jam-packed with a mix of nature’s favorite leafy greens, mushrooms, and garlic roasted chicken breasts, our Chicken Florentine will have your mouth watering and senses delighted at every bite.
Table of contents
Adding in a hint of white wine and heavy cream takes this dish from comforting to refreshing in just a few easy steps, but don’t take our word for it!
Read on to find out how you can create this too!
Meals that even mention anything green- even as a garnish- are good in my books.
With my schedule being super busy lately, I’ve been away from my kitchen more than I like to admit, which has led to me spending a lot of time digging through fast food bags and take-out containers to the detriment of my jeans.
So when I finally got some downtime and had a chance to do a bit of grocery shopping, I was looking for a meal with a similar take-out feel but with a healthier spin.
Thus, I came up with Chicken Florentine. Garlic roasted chicken breasts pan-seared and smothered in portobello mushrooms and swiss cheese checked all my boxes, and in less than 30 minutes, I had this meal chopped, seared, and beaded over spinach with ease.
WHY YOU'LL LOVE THIS RECIPE
- Healthier alternative to a swanky, high caloric take-out dinner
- Can be served alongside a bed of pasta, or rice as well
WHAT YOU'LL NEED
Make sure that you have the following on hand before getting started:
- Boneless, skinless chicken breasts
- Salt & Pepper
- Extra Virgin Olive Oil
- Minced Garlic
- Portobello Mushrooms
- Dry White Wine
- Swiss Cheese
- Heavy Cream, nutmeg, and corn starch
HOW TO MAKE
- Wrap the chicken breasts in plastic wrap and flatten them to 1/2 inch thickness.
- Sprinkle both sides of each breast with salt and pepper and transfer to a large skillet set over medium-high heat.
- While on heat, melt butter to a brown to a light sandy brown.
- Sauté chicken for about 6 to 8 minutes per side. Set aside once done and keep the plate warm until sauce is complete.
- Next, add a little olive oil to the pan, and sauté the garlic, onion, and portobello mushrooms with the leftover oil and butter mixture.
- Pour in the white wine, heavy cream, Swiss cheese, and nutmeg. Braise the mushrooms for 4 minutes.
- Next, add 2 tsp of cornstarch to 1 tablespoon of water and make a slurry. Once slurred, pour the mixture into the pan and stir the sauce until it begins to thicken.
- Finally, add the chopped spinach to the sauce and cook for another 2 to 3 minutes.
- Spoon the spinach and mushroom sauce over the grilled chicken breasts and serve warm.
RECIPE TIPS & TRICKS
- If not limited on time, try seasoning chicken overnight for a more robust flavor when seared