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This enticing smothered Chicken Florentine recipe is a French dish made with tender chicken breasts that are pan seared until beautifully golden brown then they are covered in a rich and creamy spinach pan sauce. It’s easy and so satisfyingly delicious!
Who doesn’t love a recipe that makes the mark to be tasty enough for the holidays with a hint of gourmet elegance, yet it’s easy enough for a weekday? This chicken Florentine is just that!
It comes together quickly since it’s pan fried on the stovetop but it’s impressive enough to serve to guests.
You’ll find that the sauce has layers of flavor thanks to the white wine, shallot, parmesan cheese, garlic and abundance of spinach. Plus there’s plenty of sauce so you can have extra for dipping with fresh bread or pairing with pasta alongside the chicken.
A helpful tip and reminder whenever cooking chicken breasts, just cook them right to 165 degrees in the center so you end up with juicy, tender chicken breasts (if overcooked they become dry and chewy, I highly recommend using an instant read thermometer to test for doneness).
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Easy and very delicious
I’m so glad you thought it to be! Thanks for reviewing!
Can you leave out the wine if you don’t have it?
Just replace with more chicken broth.
This was very good. I was wondering if I wanted a bit more flavor which ingredient would I increase? Love your recipes!
I would recommend doubling the shallot then replacing some of the broth with more white wine. You can also double the Parmesan. Glad you enjoyed it, thanks for your feedback Charlene!
Thanks for the tips! I must say that the impact of the “flavor” of the meal hit us later. About 30 minutes after dinner both my husband and I realized that the dish had a very pleasant, satisfying aftertaste. All good things are worth waiting for right?
Can I substitute kale for the spinach?
Yes but I would steam it or sauté it first because it takes longer than spinach to cook and I’d use maybe half the amount.
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