Chicken Florentine

• servings: 6 servings
• active time: 10 minutes
• total time: 28 minutes

Ingredients

6 chicken breasts (boneless/skinless)

1 cup heavy cream

1 cup parmesan cheese (grated)

3/4 cup chicken broth

8 ounces baby bella mushrooms (sliced)

3 ounces fresh baby spinach

1/3 cup white wine (I use Pinot Grigio)

3 cloves garlic (minced)

1/4 cup butter (divided)

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions

Heat a large skillet to medium heat. Add in the olive oil and chicken, sprinkle with half the salt and pepper. Sauté for a few minutes on each side or until cooked through and the internal temperature reaches 165°F when checked with a meat thermometer. Remove the chicken and set it aside.

Add in the mushrooms and half the butter, then sauté for several minutes, stirring often, until they have some good color. Push them aside and add the garlic for about 20 seconds, careful not to burn it! Then deglaze the pan with the white wine and simmer until the liquid is reduced by half.

Stir in the chicken broth, heavy cream, parmesan cheese and remaining butter. Then add in the baby spinach and simmer until the sauce has thickened to your liking.

Add the chicken back in and cook just until heated through, then serve with some of the mushrooms, spinach and sauce spooned over the top.

Nutrition

• Calories: 461 kcal
• Total Fat: 34 g
• Saturated Fat: 18 g
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 35 g