Chicken is a dinner staple in my household, so finding new and more flavorful chicken recipes is a must. This Chicken Florentine from the Magnolia Table cookbook is one of my new favorites and was instantly added into our dinner rotation. The biggest and best part about this recipe is the sauce. The use of white wine is what really brings it over the top and makes for a great dinner for guests or just for yourself. I used a cheaper dry wine that I found at the grocery store, but this is a dinner that will be enhanced by a better wine. So don’t skimp if at all possible!
One negative that I will say about this Chicken Florentine recipe is that the recommended way of cooking the chicken in this recipe does require quite a bit of time. You could definitely cook the chicken earlier and then heat it before you serve dinner. The sauce itself won’t take you long so I would prepare that right before you are about to eat. We ate the entire thing in one sitting so I’m not sure how it tastes reheated but my guess is it would be just as good if not better so you could make both pieces ahead of time and then combine and heat right before heating. This Chicken Florentine would be great paired with some roasted broccoli, carrots and asparagus to add some veggies into your meal.
Overall Review: 5/5
This Chicken Florentine was a huge hit! My parents and sister were over when I made this, and everyone loved the flavors and how great the dinner tasted! Was definitely worth every spare minute in the kitchen. There are far less pictures of me making this recipe than normal, that would be because I was busy talking to family while making it and we devoured it too quickly to take a lot of photos! If that tells you anything it should tell you that it’s an amazing dish!
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- 2 tbsp Olive Oil
- 4 Boneless, Skinless Chicken Breasts
- 1 tsp Black Pepper
- 2 3/4 tsp Salt
- 1/2 cup All-purpose flour
- 2 tbsp Unsalted butter
- 1/2 cup Minced Shallots
- 3 Garlic Cloves
- 1 cup Dry White Wine
- 1 cup Heavy Cream
- 4 cups Baby Spinach
- 1 tbsp Fresh Parsley
- 1/2 Lemon cut into wedges
- In a large skillet, heat the oil over medium high heat. Sprinkle the chicken with pepper and 2 teaspoons of the salt. Cover the chicken in flour and shake off any extra.
- Work in batches and place chicken in skillet to cook. Turn once until golden brown and a thermometer inserted reaches 165 degrees. Transfer to a plate to cool and set aside.
- Reduce heat to medium and melt the butter in the skillet. Add shallots and garlic and sauté. Stir often until everything is softened. Add wine and scrape up any bits from the bottom of the skillet. Simmer until liquid is reduced by about half. Add cream and cook, stirring frequently, until mixture coats the back of a spoon.
- Remove the pan from heat, add spinach and remaining salt. Stir until spinach is wilted.
- Cut chicken against the grain into diagonal strips about an inch wide and 2-3 inches long. Return to the skillet and sprinkle with parsley and serve with the lemon wedges.