Chicken Florentine
Servings 4 servings
Calories 257kcal
Ingredients
- 4 8 oz boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1-2 Tbsp olive oil
- 1 Tbsp butter
- 1 small sweet onion minced
- 3 medium cloves garlic minced
- 1/2 cup white wine (or chicken broth)
- 1 cup half and half
- 4 oz chive and onion cream cheese
- 1 tsp dry Italian seasoning
- 1/2 tsp salt
- 3 cups baby spinach leaves
- 2 Tbsp finely grated Parmesan cheese
- 2 Tbsp chopped Italian parsely
Instructions
- Season chicken breasts on all sides with salt and pepper.
- In a large skillet heat olive oil and butter over medium high heat. Add chicken breasts. Cook for 4 minutes per side or until golden and juices run clear. Remove to a platter and keep warm.
- To the skillet add onion and garlic. Sauté for 3-5 minutes or just until softened. Cook over medium-high heat scraping any brown bits from the bottom of the pan.
- Add white wine to pan to deglaze. Cook for 2 minutes to slightly reduce. Add spinach, dry Italian seasoning and 1/2 tsp salt cooking just until wilted.
- Next, add cream cheese and half and half. Cook over medium while stirring until the cream cheese has melted completely.
- Add chicken breasts back to the skillet, spooning sauce over the chicken. Simmer over medium-low for 3 minutes or just until heated through.
- Sprinkle the top with grated Parmesan cheese and parsley then serve over mashed potatoes or angel hair pasta drizzled with sauce.
Nutrition
Serving: 1serving | Calories: 257kcal | Carbohydrates: 13g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 1242mg | Potassium: 340mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2716IU | Vitamin C: 12mg | Calcium: 177mg | Iron: 1mg