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Chicken Florentine over mashed potatoes
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5 from 5 votes

Creamy Mushroom Chicken Florentine

Creamy Mushroom Chicken Florentine with spinach is an outstanding and easy to make dinner recipe. This is especially true when served on top of homemade mashed potatoes or pasta and paired with a fresh green salad. If you're looking for a chicken dinner recipe that your family will love, look no further.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings

Ingredients

  • 6 boneless skinless chicken thighs 1.5 to 2 pounds
  • Salt and freshly ground black pepper
  • All-purpose flour for dredging
  • 6 tablespoons unsalted butter
  • 8 ounces mushrooms sliced
  • 2 tablespoons shallots minced
  • 1 tablespoon garlic minced
  • 2 cups fresh spinach packed
  • 1 1/2 cups dry white wine
  • 1 cup whipping cream
  • 1/4 cup parmesan cheese
  • 2 tablespoons sundried tomatoes
  • 1 tablespoon chopped fresh Italian parsley

Instructions

  • Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour.
  • Melt 2 tablespoons of butter in a heavy large skillet over medium high heat. Add the chicken and cook until brown, about 5 minutes per side. You want the chicken to be just about cooked all the way through as it will continue cooking as it rests. Transfer the chicken to a plate and tent with foil to keep it warm.
  • Melt remaining 4 tablespoons of butter in the same skillet over medium heat. Add the mushrooms, shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute.
  • Add the spinach, stir, and cook until wilted.
  • Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.
  • Add the cream and simmer while the cream bubbles and reduces, stirring often, about 3 minutes.
  • Reduce heat to low and stir in the parmesan cheese, sun dried tomatoes and parsley. Season the sauce, to taste, with salt and pepper.
  • Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
  • Serve over pasta or mashed potatoes.

Nutrition

Serving: 6g | Calories: 456kcal | Carbohydrates: 6g | Protein: 26g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 194mg | Sodium: 201mg | Potassium: 593mg | Sugar: 2g | Vitamin A: 2000IU | Vitamin C: 6.1mg | Calcium: 108mg | Iron: 1.8mg