Creamy Chicken and Spinach Florentine Recipe

Roasted chicken Florentine with a creamy spinach and oyster mushroom sauce.

Creamy Chicken and Spinach Florentine Recipe

My take on the "modern" classic chicken Florentine, simply roasted chicken breast served in a spinach, white wine and cream pan sauce seasoned with a little nutmeg. It takes around 40 minutes to prepare and cook, making it the perfect midweek meal!

Course Main Course

Cuisine European

Keyword chicken breast florentine, chicken florentine, chicken spinach florentine, creamy chicken florentine

Prep Time 5

Cook Time 35

Total Time 40

Servings Servings

Calories 856kcal

Author Brian Jones

Ingredients

2 Large Chicken Breasts 500g Total
½ teaspoon Salt
¼ teaspoon Black Pepper
2 tablespoon Butter
1 Tsp Olive Oil
1 Small-Medium Echalion or Banana Shallot 35g
3 Garlic Cloves
175 ml Dry White Wine ¾ Cup
75 ml Chicken Stock ⅓ Cup
150 g Baby Spinach 2½ Packed Cups
175 ml Double Cream ¾ Cup (Heavy Cream in the US)
1 Pinch Nutmeg
125 g Oyster Mushrooms 1-1½ Cups

Instructions

Heat a 28cm or 11" frying pan (not non-stick if possible) over a medium-high heat. When the pan is hot, add half of the butter and olive oil.
Season the chicken breasts with half of the salt and all of the black pepper, then add them to the foaming butter, skin side down and brown for 3-4 minutes.
Then flip and transfer to the oven and cook for 15-18 minutes at 180°C or 350°F; you are looking for the internal temperature to reach 70°C or 158°F.
Whilst the chicken is roasting, peel and finely chop the garlic.
Cut the shallot in half, peel it and dice it as finely as you can.
Pick through the spinach, clean it and drain it as well as you can.
Tear/chop the oyster mushrooms into strips.
Remove the chicken from the pan, cover it with foil and allow it to rest, then return the pan to the hob over a medium-high heat.
Add the chopped shallots and garlic to the pan and cook for 1-2 minutes, stirring regularly.
Pour in the white wine into the shallot pan and reduce it by two-thirds.
Heat a second frying pan (25cm or 10") over a medium-high heat, and when it is hot, add the remaining butter, followed by the mushrooms and remaining salt. Then saute for 5-6 minutes.
Pour the chicken stock into the pan with the reduced wine, then add the spinach, cover with a lid and cook until wilted, which will take 3-4 minutes.
When the spinach has wilted, remove the lid, reduce the heat to medium, add the sauteed mushrooms, a pinch of nutmeg and the cream, stir and cook for a final minute or two.
Serve the rested chicken on a bed of spinach and mushrooms and spoon over the sauce.

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