Chicken Breast Florentine
"Extremely rich & satisfying chicken dish. Not for an everyday fare but for those special evenings"
- Ready In:
- 25hrs 55mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 chicken breasts
- 2 teaspoons olive oil
- 1 teaspoon shallot, minced
- 1 teaspoon garlic, minced
- 1 cup white wine
- 1⁄2 cup heavy cream
- 4 tablespoons grated parmesan cheese
- 1 cup fresh spinach, cut in strips
- 8 ounces angel hair pasta, cooked according to package instructions
- salt & pepper
- marinade
- 1 cup olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon oregano
- 2 teaspoons fresh rosemary, chopped
directions
- Prepare marinade.
- Marinate chicken breasts for 24 hours.
- Preheat oven to 350 degrees.
- Remove chicken from marinade and pat dry with paper towels.
- Saute chicken in 2 tsp olive oil in a hot skillet until lightly browned on both sides.
- Remove from pan and finish cooking in oven 35 minutes.
- Meanwhile add to skillet shallots, garlic, white wine, cream, parmesan cheese, spinach& salt& pepper to taste.
- Simmer 3 to 5 minutes until well blended and spinach is limp.
- Serve sauce hot over chicken with angel hair pasta.
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Reviews
-
Though I am not usually a fan of creamy rich sauces for pasta, this one sounded so good I just had to try it. It was more than good, it was to die for. The only thing I changed was the pasta, angelhair is too "wimpy" for me, so I used thin linguini. Served this with a salad and garlic toast for a memorable dinner. Thanks, Cher... this one is going into the "special dinners" file. :o)
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What a delicious way to feed my family spinach! I doubled the cream, used frozen chopped spinach, and squeezed in some fresh basil from a tube. Yummy. -
We had this for supper tonight and it was great. I did make a few changes. I added 4 cups of spinach, a small package of sliced mushroom, 1/2 white wine and 1/2 cup madeira wine. I thought it turned out fabulous. Thanks for posting! -
Very good and a very pretty dish. I used a lot more spinach (11 oz.). Perhaps because I used so much spinach, the resulting sauce was thinner than I wanted, so I pushed the wilted spinach to one side in the pan & used some corn starch to thicken it; flour should work also. As I write this, I'm thinking some sliced mushrooms might be really good cooked with the spinach in that white sauce. -
I only marinated the chicken for 1 hour. Instead of finishing cooking the chicken in the oven, I put it back in the pan after the spinach wilted, there was plenty of liquid to submerge the chicken. I served it over rice because that's what we were in the mood for. Sauce was more like a soup then rich and creamy.
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