chicken-florentineI do chicken a couple of times per week at my house. I always have a freezer full of chicken and my guys love it so I do what works. I get bored of the same meals every week so I am always doing new recipes to keep it interesting.

One of my favorite quick and easy recipes is Chicken Florentine. It’s really quick a quick cooked chicken with a yummy sauce over spinach. There’s nothing difficult about it. The sauce is really what makes the dish. It’s a bit rich but, a little goes a long way.

We love the sauce and chicken over pasta but you can also just do this as a main dish with a couple of sides.

The biggest suggestion I have for you all is to have everything prepped and ready to go. Then it’s just a matter of completing each step.

If you are looking for a recipe that is just delicious, give this one a try. Come back and let me know what you think!

This recipe is part of the Publix Menu Plan (Week Of 4/3 – 4/9). Here are the other recipes I have shared so far this week….

Chicken Florentine Over Pasta
Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 4
[url href=”https://www.iheartpublix.com/wp-content/uploads/2014/04/florentine-ingredients-2.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2014/04/florentine-ingredients-2.jpg” alt=”” width=”500″ height=”389″ class=”aligncenter size-full wp-image-184062″][/url]
Ingredients
  • 8 oz pasta, cooked according to directions
  • 1 pound boneless skinless chicken breast fillets, thinly sliced
  • 1/2 cup flour
  • 3 tablespoons butter
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1 cup heavy cream
  • pinch of nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 oz ready washed fresh spinach
  • 8 oz mushrooms, sliced
Instructions
  1. Melt 2 tablespoons of butter in a large skillet.
  2. Dredge the thin chicken fillets in flour and shake off excess.
  3. Cook the chicken in the melted butter for 3 minutes on each side or until browned and cooked through.
  4. Remove chicken to plate and keep warm.
  5. Add the shallot and garlic to the pan and cook for about 1 -2 minutes until scallions are softened and garlic is fragrant.
  6. Add wine and chicken broth to the pan, scraping up the bits of chicken goodness left in the pan.
  7. Simmer for about 5 minutes until reduced by half.
  8. Stir in cream and allow to reduce by half, until thick and creamy.
  9. Season to taste with salt and pepper and add in a pinch of nutmeg, if desired.
  10. Remove from heat and place the cooked chicken back in the sauce.
  11. In another skillet, melt one tablespoon of butter and quickly sauté the mushrooms.
  12. Add in the spinach and cook until wilted.
  13. Layer the spinach and mushrooms over the pasta and top with chicken and sauce.
  14. Serve warm.

Publix Boneless Skinless Chicken Breast, BOGO $4.79
Publix Spinach, 9 oz, 2/$4
Publix Cream, $2.59
Garlic, 50¢
Shallot, $1
(2) Barilla Pasta, Selected Varieties, 12 to 16 oz (Excluding Barilla Plus, Lasagna and Gluten Free), BOGO $1.37 (37¢ after IP)

We’ve already bought the chicken, spinach, cream and pasta for other recipes this week. That means this one just costs you about $1.50!