Chicken Florentine with Little Red Potatoes

Chicken Florentine with Little Red Potatoes

2 Comments

Chicken Florentine with Little Red Potatoes

If you like tender, juicy and flavorful chicken breast covered with a delicious cream sauce then this is the dish for you.  It’s fast, easy, and perfect for those hectic days when you want a nutritional meal for your family but you don’t have time to waste preparing a time-consuming meal.  This whole meal can be made in 15 to 20 minutes.  It’s definitely a crowd pleaser.

Chicken Florentine Ingredients:

  • 4 Boneless skinless chicken breast.
  • 1/2 cup all-purpose flour.
  • 8 Tablespoon organic butter, divided.
  • 1 small onion, minced.
  • 4 cloves garlic, minced.
  • 1 1/2 cups of dry white wine.
  • 1 cup heavy whipping cream.
  • Salt to taste.
  • Pepper to taste.
  • 16 ozs fresh spinach, steamed and chopped.
  • Several fresh basil leaves, chopped to garnish.

Instructions:

  • Trim excess fat, rinse and pat dry the chicken breast.
  • In a large skillet over medium heat, melt 2 tablespoons of butter.
  • Season the chicken with salt and pepper.
  • Dredge the chicken in the flour covering all sides.  Shake off any excess flour.
  • Add the chicken to skillet and cook until brown, turning every few minutes.
  • Remove the chicken from skillet and set aside on a covered plate.
  • Add two tablespoons of Butter to the skillet.
  • Repeat the process until all the chicken is cooked and set aside.
  • DO NOT clean the skillet.
  • Add two Tablespoons of butter to the skillet over medium heat.
  • Add the onions and garlic to the skillet and sauté until the onions are translucent.
  • Using a wooden spatula, scrape the browning bits into the mixture.
  • Turn off the stove BEFORE adding the wine to the skillet to avoid an alcohol flare-up that could burn you.
  • Re-ignite the stove burner and increase to medium-high heat, bring the mixture to a boil and reduce by half.
  • Add the cream and slow boil the sauce until its reduced by half.
  • Reintroduce the chicken breast back into the sauce and simmer until the spinach is cooked. (5 minutes)
  • In a large covered pot over medium-high heat, add 1/4 cup of water and the spinach.
  • Simmer for several minutes until spinach is totally wilted and remove from heat.
  • Drain the spinach and crop several times.
  • Option:  Add the spinach directly to the skillet, combine and serve, or plate the spinach and the chicken and top with sauce.
  • Garnish with fresh shredded basil.
  • Bon Appétit!!!

Dill Red Potatoes Ingredients:

Preheat oven to 425 degrees.

  • 12-15 small red potatoes, quartered.
  • 1/4 cup Extra-virgin olive oil.
  • 1 1/2 Tablespoon of Dill Weed.
  • Salt to taste.
  • Pepper to taste.

Instructions:

  • Using an oven-safe glass dish, combine all ingredients and mix thoroughly.
  • Cook uncovered for 15 minutes stirring every 5 minutes to ensure even coating of oil and herbs.
  • Remove from oven and serve.  Bon Appétit!!!

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2 thoughts on “Chicken Florentine with Little Red Potatoes”

  • I made this recipe after watching this video and I can’t thank you enough. It was as delicious as you made it look in the video. This was so simple thanks to your amazing video and instructions. My family loved it. Those little red potatoes in olive oil and dill were amazing! I’ve made several of your recipes and you master every recipe in an amazing way. Thank you, you keep cooking and I’ll keep following!

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