Chicken Florentine Style
"This recipe is courtesy of Giada De Laurentiis from her cooking show Everyday Italian. This is my favorite recipe to serve to guests."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- salt & freshly ground black pepper
- all-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 2 tablespoons shallots, sliced
- 1 tablespoon chopped garlic
- 1 1⁄2 cups dry white wine
- 1 cup whipping cream
- 1 tablespoon chopped fresh Italian parsley
- 2 (10 ounce) packages cut-leaf frozen spinach, thawed, drained
directions
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour.
- Melt 2 tablespoons of butter in a heavy large skillet over medium heat.
- Add the chicken and cook until brown, about 5 minutes per side.
- Transfer the chicken to a plate and tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat.
- Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute.
- Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.
- Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes.
- Stir in the parsley.
- Season the sauce, to taste, with salt and pepper.
- Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat.
- Add the spinach and saute until heated through.
- Season the spinach, to taste, with salt and pepper.
- Arrange the spinach over a platter.
- Place the chicken atop the spinach.
- Pour the sauce over and serve.
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Reviews
-
I made this recipe with a few variations. I didn't reduce the wine and substituted Mascapone for the cream. It is SO spectacular that I'll make this often and share -
I have made this many times and it is always met with praise. Thanks. -
I didn't really care for this recipe. I don't know if it was the expectation of making my most favorite dish from Italian restaurants and it not meeting the mark or the overpowering taste of the wine. I wouldn't make it again -
This is a fantastic recipe. I've been making it since the show first aired and it is divine! A great dish to serve company (but we make it just for us a lot too!) Thanks for taking the time to post it here. Giada is the best! -
Made this tonight, very good, and so so easy to make but will make more sauce next time but will definately make again.
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RECIPE SUBMITTED BY
My father is a commercial fisherman in Alaska, so I ate a lot of fish as a child. I took eating fresh seafood for granted, and when I left Alaska for college, I became incredibly homesick for fresh salmon, halibut, shrimp and Dungeness crab.
Now that I am back in Alaska, I still get seafood from my father, but I also go out and catch my own. My husband is a hunter, so I also get a lot of venison.
I am a huge advocate for wild salmon. I am strongly against farmed fish of any sort because farmed fish are laden with diseases, antibiotics, dyes, and cancer causing agents. I am a one woman army in the fight against farmed fish. Any salmon labeled "Organic", "Atlantic", and "Color Added", are all farmed fish. Try to stay away from them and buy Wild.
