Chicken Florentine is incredibly popular for good reason. A simple garlic-cream sauce, a dash of Dijon with the sweet taste of baby spinach mixed through. It is so easy to do this dish well and with the spinach and a few other vegetables, it is relatively “lite” despite the cream.
- frypan or oven pan
- 1 tablespoon Olive Oil
- 1 tablespoon butter
- 600 g Chicken breast fillet
- 2 cloves Garlic, crushed
- 1/2 cup dry white wine
- 1 tsp dijon mustard
- 300 ml thickened cream, includes extra to drizzle
- 90 g baby spinach
- ⅓ cup parmesan, grated
- Heat oil in a 7cm-deep, 24cm round (base) frying pan over high heat. Season chicken with salt and pepper. Add chicken to pan. Cook for 4 to 5 minutes each side or until well browned and almost cooked through. Transfer to a plate. Cover loosely with foil.
- Clean the pan, then add butter and garlic over medium heat. Cook for 40 seconds. Add wine and mustard. Boil for 1 minute, or until the wine has reduced by half. [if you were to add cauliflower rice – do it now with a splash of water]. Simmer.
- Add most of the cream and most of the parmesan to the pan. Reduce the heat a little, stir until well to combine and thicken the sauce to the desired consistency. Add the spinach and stir through.
- Return chicken and resting juices to pan. Season with salt and pepper and add more cream if required. Sprinkle the remaining parmesan over the chicken and spoon over a little of the sauce. Cover and turn off the heat and let it rest for 1 or 2 minutes while you prepare to serve.
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