I can’t believe we have been blogging for 3 + years and not posted chicken Florentine. How can that be? Actually, I kind of forgot about chicken Florentine. I used to make it regularly but I haven’t made it in ages. All of the sudden it popped back into my head again. Who doesn’t love chicken with cheese in a light wine sauce?
This is a fairly quick meal to make during the week. There is a little prep work involved and then you just pop it into the oven until you are ready for dinner. The other great thing is that you can make a huge batch and it reheats really nicely. I like to serve it with a side of pasta with white wine sauce but it would be great with a side of broccoli or cauliflower or even rice. I think traditionally it is made with mozzarella cheese but I changed things up a little and used asiago. You could use mozzarella or fontina or maybe even swiss.
Here is what you’ll need
Pound out the chicken
Dip in flour then egg
Pan fry til golden brown
Start the sauce
Hit it with some cream
Top with spinach and cheese
So glad I remembered how much I love chicken Florentine!
Chicken Florentine
Ingredients
- 3 chicken breasts
- salt
- pepper
- 3 eggs, whisked
- 1 – 1 1/2 flour + 2 tablespoons
- 1/2 cup olive oil, divided
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 cup white wine
- 1 tbsp flour
- 1/4 cup heavy cream
- 1 cup frozen, chopped spinach
- 1/2 cup shredded asiago cheese
Instructions
- Preheat the oven to 350 degrees F.
- Pound the chicken breast thin and even.
- Divide each breast in about 4 smaller pieces.
- Sprinkle the breasts with salt and pepper.
- Fill one bowl with the flour and one with the whisked eggs.
- First dip each piece of chicken in the flour and then the eggs; set aside.
- Heat a large oven safe frying pan oven medium heat.
- Add 1/4 cup olive oil.
- Once heated add the chicken and cook for about 2-3 minutes per side or until golden brown.
- Remove chicken and add 1/4 cup olive oil.
- Add the shallots and cook about 2 minutes- do not burn.
- Add the garlic and cook 1 more minute- do not burn.
- Add the white wine, whisk occasionally.
- Cook for about 7 minutes or until the liquid reduces.
- Whisk in the flour; make sure there are no clumps.
- Once smooth remove from heat and stir in the heavy cream.
- Add the chick back to the pan.
- Squeeze excess water from the spinach.
- Top each piece of chicken with a little spinach.
- Sprinkle with shredded cheese.
- Cook in the oven for about 30 minutes.
- Serve with pasta, rice, or vegetables.
