Chicken with Florentine Sauce
Here is my very favorite chicken Florentine recipe. A creamy topping and pretty presentation make it elegant enough for company, but it’s also fast to fix on busy weeknights! —Julie Fitzgerald, St Louis, Missouri
Chicken Florentine Recipe Tips
What is chicken Florentine made of?
The star of chicken Florentine is the sauce! Florentine sauce is a creamy spinach sauce that's typically made with wine, cream and butter. This version includes some fun additions like pimientos and green onions. If you don't have chicken breasts on hand, you can use chicken thighs instead—just keep in mind that dark meat takes a bit longer to cook, so make sure the chicken thighs reach an internal temperature of 170°. (If you feel like switching things up, try this frittata Florentine recipe or this turkey Florentine sandwich!)Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach instead of frozen. Just be sure to steam and squeeze it dry before adding it.How can I make this dish my own?
To make this dish your own, we recommend topping it with sun-dried tomatoes or mixing sauteed mushrooms into the sauce. Pair chicken Florentine with a side like pasta or mashed potatoes.How do I store chicken Florentine?
You can store chicken Florentine in an airtight container for up to 3 days in the fridge. Make sure to enjoy it before then, because we typically advise against freezing dairy-based dishes.Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor and Peggy Woodward, Taste of Home Senior Food Editor
Ingredients
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3 tablespoons butter, divided
- 2 green onions, chopped
- 1 teaspoon minced garlic
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 tablespoon sherry or chicken broth
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons diced pimientos
- 1/2 cup sour cream
- 1 cup shredded part-skim mozzarella cheese
Directions
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1Flatten chicken to 1/2-in. thickness. In a shallow dish, combine Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and turn to coat.
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2In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
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3In the same skillet, saute green onion in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended.
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4Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through.
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5Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.
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