Chicken Florentine Creamy (Print Version)

# Ingredients:

01 - 1/4 teaspoon Italian spice mix.
02 - 2 cups fresh spinach leaves, packed loosely.
03 - 1 tablespoon olive oil for cooking.
04 - 1/4 cup chicken stock.
05 - 3 cloves garlic, finely chopped.
06 - 1 cup thick cream.
07 - 1/2 cup grated parmesan cheese, freshly done.
08 - 1/2 teaspoon garlic powder for seasoning.
09 - Salt and black pepper, use as needed.
10 - 2 tablespoons butter, split in half.
11 - 2 large chicken breasts, sliced down the middle.
12 - 1/2 cup dry white wine.
13 - Flour for a light coating.

# Instructions:

01 - Slice the chicken breasts across, season with garlic powder, a pinch of salt, and a sprinkle of pepper. Dust lightly with flour.
02 - In a skillet, heat some oil and butter. Cook chicken on both sides until golden, about 4-5 minutes per side. Take out of the pan.
03 - Sauté garlic in the leftover butter. Add chicken broth, white wine, and Italian herbs. Cook until it reduces, around 3-5 minutes.
04 - Pour in the cream and let it bubble for a couple of minutes. Stir in spinach leaves.
05 - Put chicken back into the pan. Let it cook through for 4-5 minutes. Sprinkle parmesan on top before serving.

# Notes:

01 - Can be ready in half an hour.
02 - Add spinach towards the end if you want it less soft.
03 - Great served with pasta or some fresh bread.

Back