This recipe for Chicken Florentine combines golden brown chicken breasts, mushrooms, spinach and garlic in a creamy white wine Parmesan sauce that will knock your socks off.
Heat 1 tablespoon butter and olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through. Plate chicken and cover to keep warm.
Add remaining butter to same skillet over medium/medium high and cook mushrooms until golden brown, approximately 8 minutes. Turn heat down to low and add garlic. Cook for 1 minute, stirring constantly. Plate mushrooms and garlic and cover to keep warm.
Add wine and scrape to remove any browned bits from the skillet. Reduce wine by half, approximately 3–4 minutes. Add cream and let simmer for about 15–20 minutes, until reduced by half. Slowly add Parmesan cheese, stirring constantly until melted.
Add spinach and cooked just until wilted. Place chicken, mushrooms and garlic back in pan. Cover and warm for 2–3 minutes.
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This has a great flavor, but I’m puzzled by ‘simmer the cream for 15-20 min’. In all my years of cooking (50+) I’ve never been able to simmer any dairy product for more than a few seconds before it curdles. And yet again, it curdled on me tonight. That’s the reason for the less than stellar review.
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