Add to Recipe Box
Go to Collections
Deluxe Chicken Florentine
Don’t go to that chain restaurant, make this at home!
- 2 lbs boneless skinless chicken breast, about 4 medium
- 2 tbs olive oil
- 1 cup heavy cream
- 1/2 cup chicken stock
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 cup Romano cheese grated (see NOTES)
- 1 cup chopped spinach (see NOTES)
- 1/3 cup sun-dried tomatoes diced
- 8 oz fettucine linguini or spaghetti, cooked
Heat oil in a large heavy skillet over medium-high heat. Brown chicken on both sides then remove to a baking dish and bake at 400F/200C for about 20-25 minutes until cooked through. Internal temperature should be 170F/85C. Tent with foil to keep warm
To make sauce, in the same pan you browned the chicken in, add the garlic and cook over medium heat just until it’s fragrant, a little less than a minute.
Add the cream, stock, Italian seasoning and cheese; whisk together well and cook over medium-high heat about 5 minutes until it begins to thicken.
Add the spinach and sun-dried tomatoes; stir well and heat about 1 minute.
Add the chicken back to the pan and coat with the sauce. Simmer about 5 minutes.
Serve over the pasta.
If using frozen spinach, squeeze out the excess water.
Parmesan may be substituted for the Romano cheese.
Serving: 1serving | Calories: 882kcal | Carbohydrates: 51g | Protein: 68g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 286mg | Sodium: 391mg | Potassium: 1523mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5615IU | Vitamin C: 7mg | Calcium: 273mg | Iron: 4mg