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
- ¼ cup all-purpose flour
- 6 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- ¼ cup diced shallots
- 1 pound baby spinach
- 1 cup white wine*
- 1 cup heavy cream
- ¼ cup sour cream
- 2 tablespoons freshly grated Parmesan
- 1 Roma tomato, diced
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken with salt and pepper, to taste.
- Working one at a time, dredge chicken in flour.
- 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.
- Melt remaining 4 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
- Stir in spinach until it begins to wilt, about 2 minutes.
- Stir in wine and cook, stirring occasionally, until reduced by half, about 5 minutes.
- Gradually whisk in heavy cream, sour cream and Parmesan until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste.
- Serve chicken immediately topped with spinach mixture, garnished with tomato and parsley, if desired.
Notes
*Chicken stock can be used for white wine as a non-alcoholic substitute.