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.

Chicken Florentine

Chicken Florentine is a dish well worth adding to your repertoire. It tastes sensational, looks like a meal you might get at a fine restaurant, it's very simple to make and you can have it on the table in around 40 minutes. Here it is presented with sides of smashed parmesan sweet potato, cauliflower gratin, and blanched broccoli. The recipes for the sides are listed separately in the notes below. The combination of sides in the photo adds around 30 minutes to your cooking time.

If you want to change it to a mid-week, one-pot meal, just add cauliflower rice to the sauce. Perhaps steam some broccoli to serve. Quick, done, sensational.

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prep & Cook 10 mins

unattended 30 mins

Total Time 40 mins

$/SERVE $5.00

Course Main Course

Cuisine French, International

Servings 4 people

Calories 475 kcal

Equipment

• frypan or oven pan

Ingredients

 

1x2x3x

• 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

Instructions

 

• 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.

IMAGES

Notes

How to prepare the chicken fillets

You butterfly or fillet the chicken breast to create an even thickness in the pieces to promote uniform cooking times.

To cut the chicken fillets from the chicken breast, set the breast flat on the cutting board. Section off the tenderloin as an individual fillet piece. 

Find the point at which the chicken breast is approx half the thickness of its thickest section. With your palm on top of the chicken, direct the knife from the mid-point to the thickest end, slicing along the breast to about 80% of the way across. Lay the butterflied breast open, pushing it flat, then halve it at the most appropriate section.

Sides

Sweet Potato Parmesan

Broccoli or Broccolini

Cauliflower Gratin

Nutrition

Calories: 475kcalCarbohydrates: 4gProtein: 37gFat: 32gSaturated Fat: 16gTrans Fat: 1gCholesterol: 184mgSodium: 368mgPotassium: 767mgFiber: 1gSugar: 1gVitamin A: 3102IUVitamin C: 9mgCalcium: 178mgIron: 1mg

Keyword budget family meal

Recipe Author/ Source: Rob Keogh

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