This easy Chicken Florentine is chicken breasts in a creamy mushroom, Parmesan and spinach sauce that you serve over pasta. Your family is going to love it!
Dredge the chicken breast pieces through the flour mixture until coated completely.
In a large skillet over medium-high heat, melt the butter. Add in the chicken breast pieces and fry until golden brown on the outside. Place the chicken breasts into a large bowl and cover to keep warm.
Return the skillet to the stove. Melt the butter in the skillet. Add in the onions and the mushrooms and fry until softened and shrunken. Add in the spinach and saute until the spinach is shriveled and cooked, then and add the garlic. Sautee until fragrant ( 1-2 minutes).
IF you like your spinach whole, remove the spinach mixture from the pan now and set aside. I prefer the spinach cooked into the sauce really well ( and my kids will eat it if it's not so..spinach-y). If you want your spinach to break down into the sauce, continue on.
Stir the chicken broth and heavy cream into the pan. Reduce the heat to medium and simmer for 5 minutes.
Add the wine and then add the chicken breast pieces back in and continue to simmer. Simmer for approximately 10 minutes until the sauce has reduced down.
Around this point, when the chicken is close to being done, prepare your favourite pasta according to the package instructions.
Once the sauce has reduced down to your liking, stir in the mushroom/spinach mixture. Heat up, then remove from the stove and stir in the Parmesan cheese and the lemon juice.
Serve the chicken and sauce over the pasta.
Nutritional information is calculated WITHOUT your chosen pasta, this is for the chicken and the sauce only.
The sauce will take more or less time to reduce depending on how well you cook the mushrooms and spinach and remove the moisture. I like to really fry mine so that there is less moisture and the sauce reduces quicker!
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.