Chicken Florentine
with spaghetti

Name: Chicken Florentine
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Onions, medium, chopped; 3 cloves Garlic, chopped; 16 oz Mushrooms, any button, sliced (look for pre-sliced); 1 lb Chicken breasts, boneless and skinless, halved; 8 oz Spaghetti; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 3 Tbsp Flour; 1/2 tsp Thyme, dried; 3/4 cup Wine, white (sub stock); 1/4 cup Stock, any type; 1/4 cup Heavy cream; 5 oz Baby spinach

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Florentine-style chicken is served in a creamy sauce with wilted spinach and mushrooms. Flavorful and classic (and you won't believe how simple it is to make)!

Proteins

Chicken, non-ground

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Chicken Florentine:

Onions, medium - 1/2 , chopped
Garlic - 3 cloves , chopped
Mushrooms, any button - 16 oz , sliced (look for pre-sliced)
Chicken breasts, boneless and skinless - 1 lb , halved
Spaghetti - 8 oz
Oil, cooking - 1 Tbsp
Butter - 2 Tbsp
Flour - 3 Tbsp
Thyme, dried - 1/2 tsp
Wine, white - 3/4 cup (sub stock)
Stock, any type - 1/4 cup
Heavy cream - 1/4 cup
Baby spinach - 5 oz

Prep

Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 2 days ahead)
Chicken - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

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Make

Bring a large stock pot of salted water to a boil. Once water is boiling, add pasta and cook according to package directions.
While pasta is cooking, heat a skillet over medium-high heat and add oil. When oil is hot, sear chicken until golden brown on both sides and nearly cooked through, 3 to 4 minutes on each side (it will finish cooking in the sauce). Remove from skillet and set aside.
Return skillet to medium-high heat and add butter. When butter melts, add onions, garlic, and mushrooms and saute until tender, 5 to 6 minutes. Season with a pinch of salt.
Stir in flour and thyme until no dry spots remain, ~1 minute.
Pour white wine and stock over mushrooms and simmer (reduce heat if necessary) until sauce thickens, 2 to 3 minutes.
Stir heavy cream and spinach into sauce. Add chicken back to pan and nestle in sauce. Cover and cook until chicken is cooked all the way through and spinach is wilted, 3 to 4 minutes more. Season with some salt and pepper.
When pasta is done, drain and rinse.
Serve chicken and sauce over pasta. Enjoy!

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