Chicken Florentine with Mushroom Sauce
Versatile, classy and tasty enough for dinner guests, but easy enough for a weeknight meal. The sauce is satisfying and creamy without feeling too heavy, and the flavors are richly layered into each bite.
Best of Byerly's Cookbook
Best of Byerly's Cookbook
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Chicken Florentine with Mushroom Sauce
Prep Time20 Minutes
Servings2
Cook Time40 Minutes
Ingredients
FOR THE CHICKEN AND SPINACH: 2 teaspoons butter, plus 1 tablespoon melted butter, divided
2 boneless skinless chicken breasts, (5 to 6 ounces each)
2 tablespoons finely chopped yellow onion
5 ounces frozen chopped spinach, thawed and drained
1 ounce fontina cheese, shredded (¼ cup)
2 tablespoons slivered almonds, toasted
â…› teaspoons ground nutmeg
Roughly chopped parsley, for garnish
FOR THE MUSHROOM SAUCE: 1 tablespoon butter
1 â…“ cups sliced fresh mushrooms
½ teaspoons instant chicken bouillon
½ cup water
1 ½ teaspoons lemon juice
½ cup heavy whipping cream
¼ cup dry sherry
â…› teaspoons white pepper
Directions
- Heat oven to 350 F. Lightly grease a 7x11-inch glass baking dish with butter. Using a rolling pin, flatten the chicken breasts between waxed paper to ¼-inch thick.
- In a small skillet, melt 2 teaspoons of butter. Add the onion and sauté until tender, about 3 minutes. Remove the pan from the heat. Stir in the spinach, cheese, almonds and nutmeg until fully incorporated, about 2 minutes.
- Divide the mixture in half and slightly mound each half in the buttered baking dish.
- Place 1 chicken breast over each mound and brush with melted butter. Bake until the chicken is tender and the juices run clear, 30 to 35 minutes.
- To make the mushroom sauce: In a medium saucepan, melt 1 tablespoon butter. Add the mushrooms and sauté until all liquid has evaporated, about 5 minutes.
- In a small bowl, stir together the instant bouillon and water. Stir the bouillon, lemon juice, heavy whipping cream, sherry and white pepper into the mushrooms.
- Bring to a boil over medium-high heat, stirring constantly, until the sauce is reduced to â…” cup and is slightly thickened, 7 to 9 minutes.
- Using a wide spatula, place chicken and spinach on dinner plates. Spoon sauce over the chicken and garnish with chopped parsley. Enjoy!
20 minutes
Prep Time
40 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Crystal Farms Salted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
Bell & Evans Boneless Skinless Chicken Breast, 1 Pound
Deal
$6.99/lb was $8.99/lb$6.99/lb
Yellow Onions Bagged, 3 Pound
$3.99$1.33/lb
Birds Eye Chopped Spinach, 10 Ounce
$2.19$0.22/oz
BelGioioso Fontina Cheese Wedge, 8 Ounce
$6.49$0.81/oz
L&B Slivered Almonds, 4 Ounce
Deal
$4.49 was $5.19$1.12/oz
L&B Ground Nutmeg, 2.1 Ounce
$8.99$4.28/oz
Curly Parsley Bunch, 1 Each
$1.99
Crystal Farms Salted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
R&R Cultivation Organic Oyster Mushrooms, 7 Ounce
$8.99$1.28/oz
Knorr Chicken Bouillon Cubes, 2.5 Ounce
$1.79$0.72/oz
Water Joe Premium Caffeinated Water, 12 Each
Deal
$8.29 was $8.99$0.69 each
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
Holland House Sherry Cooking Wine, 16 Ounce
$5.99$0.37/oz
McCormick Ground White Pepper, 1 Ounce
$6.29$6.29/oz
Directions
- Heat oven to 350 F. Lightly grease a 7x11-inch glass baking dish with butter. Using a rolling pin, flatten the chicken breasts between waxed paper to ¼-inch thick.
- In a small skillet, melt 2 teaspoons of butter. Add the onion and sauté until tender, about 3 minutes. Remove the pan from the heat. Stir in the spinach, cheese, almonds and nutmeg until fully incorporated, about 2 minutes.
- Divide the mixture in half and slightly mound each half in the buttered baking dish.
- Place 1 chicken breast over each mound and brush with melted butter. Bake until the chicken is tender and the juices run clear, 30 to 35 minutes.
- To make the mushroom sauce: In a medium saucepan, melt 1 tablespoon butter. Add the mushrooms and sauté until all liquid has evaporated, about 5 minutes.
- In a small bowl, stir together the instant bouillon and water. Stir the bouillon, lemon juice, heavy whipping cream, sherry and white pepper into the mushrooms.
- Bring to a boil over medium-high heat, stirring constantly, until the sauce is reduced to â…” cup and is slightly thickened, 7 to 9 minutes.
- Using a wide spatula, place chicken and spinach on dinner plates. Spoon sauce over the chicken and garnish with chopped parsley. Enjoy!