Chicken Florentine with White Wine Cream Sauce

Juicy chicken breasts topped with fresh spinach, tomatoes and a creamy white sauce that is AH-MAZING!

Chicken Florentine with White Wine Cream Sauce - Juicy chicken breasts topped with fresh spinach, tomatoes and a creamy white sauce that is AH-MAZING!

You’ll never believe it but I went to my very first dog party. No, wait. Butters and I went to our very first dog party.

I’m serious.

 

Chicken Florentine with White Wine Cream Sauce - Juicy chicken breasts topped with fresh spinach, tomatoes and a creamy white sauce that is AH-MAZING!

We both got in the car and ventured out into West Hollywood, pulling up in his finest sweater in 95 degree weather of course.

From there, he went into his play pen while the grown-ups sipped on cocktails and fresh fruit cut out into dog bone shapes.

Chicken Florentine with White Wine Cream Sauce - Juicy chicken breasts topped with fresh spinach, tomatoes and a creamy white sauce that is AH-MAZING!

This was definitely one of my most strangest Saturdays.

Yet I have no idea if I should be more excited about the dog stamp in the goody bag or this cream sauce.

It’s a tough choice, guys.

Chicken Florentine with White Wine Cream Sauce

Juicy chicken breasts topped with fresh spinach, tomatoes and a creamy white sauce that is AH-MAZING!

Ingredients:

  • 6 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 6 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/4 cup diced shallots
  • 1 pound baby spinach
  • 1 cup white wine*
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • 2 tablespoons freshly grated Parmesan
  • 1 Roma tomato, diced
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Season chicken with salt and pepper, to taste.
  2. Working one at a time, dredge chicken in flour.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
  4. Melt remaining 4 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
  5. Stir in spinach until it begins to wilt, about 2 minutes.
  6. Stir in wine and cook, stirring occasionally, until reduced by half, about 5 minutes.
  7. Gradually whisk in heavy cream, sour cream and Parmesan until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste.
  8. Serve chicken immediately topped with spinach mixture, garnished with tomato and parsley, if desired.

*Chicken stock can be used for white wine as a non-alcoholic substitute.