Creamy Chicken Florentine! Eat Like Royalty at Home!

Hi friends! I'm Amy, and today we're making creamy chicken Florentine! Originally invented in the 1500s by Catherine de Medici's royal chefs, this dish has definitely withstood the test of time! And for good reason; it's delicious and decadent and really easy to make! So let's get cooking! Creamy Chicken Florentine 6 ounces baby spinach, stems removed 2 large chicken breasts, butterflied (or 4 small chicken breasts) 4 tablespoons all-purpose flour, divided 1/4 tsp garlic powder 1-2 shallots, minced 3 garlic cloves, minced 16 ounces brown mushrooms, sliced 1 1/2 cups chicken stock 1 cup heavy cream 1/4 cup dry white wine 3/4 cup finely shredded Parmesan cheese 3-4 tablespoons olive oil, divided Salt/Pepper 1. Choppy Prep: Rinse and remove stems from spinach. Mince shallots and garlic. Wash and slice mushrooms. Butterfly chicken breasts. 2. Dredge chicken: In a shallow dish, whisk together 2 tablespoons of flour, 1/4 tsp of garlic powder, a small pinch of salt, and black pepper to taste. Place each chicken breast in the flour mixture. Ensure chicken is coated in flour on all sides and set on a dry plate. 3. In a large heavy bottom skillet/pan, heat 2 tablespoons of oil over medium to medium-high heat until shimmering. Add chicken 2 cutlets at a time to avoid overcrowding. Cook on each side for 5-6 minutes until chicken is golden and has developed a light crust. Remove chicken from pan and set aside on a clean plate. Continue with remaining chicken. 4. Reduce heat to medium and add 1 tablespoon of oil to the pan. Add the minced shallot and sauté until translucent. Add mushrooms and garlic and sauté until mushrooms are cooked through. If the pan gets too dry, add another tablespoon of oil. Add 2 tablespoons of flour and stir until vegetables are coated, about a minute or two to cook out the flour taste. 5. Add 1/4 cup dry white wine to the pan and deglaze (scrape up the brown bits on the bottom to include in the sauce). Simmer for 2 minutes to cook out the alcohol flavor. Pour in chicken stock and stir to combine. Pour in heavy cream and stir to combine. Allow sauce to simmer for 2-3 minutes to thicken, stirring often. 6. Add the Parmesan cheese and stir until it's fully melted into the sauce. Fold the baby spinach into the sauce until it has wilted and softened. 7. Return the chicken to the pan, as well as any juices on the plate. Allow sauce to simmer for 3-4 minutes to ensure the chicken is fully heated through again. 8. Serve immediately. Common options are to serve over rice, pasta, or with mashed potatoes. You can also serve with roasted potatoes and vegetables like asparagus, broccoli, or an arugula salad. You can also just serve it with a nice thick slice of crusty bread! Instagram   / amy_la_celle   Timestamps 00:00 Intro 00:36 Choppy Prep 01:48 Prep Chicken 03:03 Cook Chicken 03:35 Veggies/Sauce 06:22 Dinner is Served! 07:25 Outro #cooking, #baking, #homemade, #fromscratch, #recipe, #comfortfood, #dinnerrecipes, #chicken, #chickenflorentine, #mushrooms, #onepotdinners,