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Chicken Florentine with Mushroom SauceChicken Florentine with Mushroom Sauce
Chicken Florentine with Mushroom Sauce

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
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Recipe - MAPLE GROVE (+Wines & Spirits)
Recipe: Chicken Florentine with Mushroom Sauce
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
  1. 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.
  2. 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.
  3. Divide the mixture in half and slightly mound each half in the buttered baking dish.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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
FOR THE CHICKEN AND SPINACH: 2 teaspoons butter, plus 1 tablespoon melted butter, divided
Minnesota Creamery Salted Butter
Minnesota Creamery Salted Butter, 1 Pound
$4.69$4.69/lb
2 boneless skinless chicken breasts, (5 to 6 ounces each)
Bell & Evans Boneless Skinless Chicken Breast
Bell & Evans Boneless Skinless Chicken Breast, 1 Pound
$8.99/lb$8.99/lb
2 tablespoons finely chopped yellow onion
Yellow Onions
Yellow Onions, 0.5 Pound
Huge Deal
$0.80 avg/ea was $1.15 avg/ea$1.59/lb
5 ounces frozen chopped spinach, thawed and drained
Birds Eye Chopped Spinach
Birds Eye Chopped Spinach, 10 Ounce
$2.19$0.22/oz
1 ounce fontina cheese, shredded (¼ cup)
BelGioioso Fontina Cheese Wedge
BelGioioso Fontina Cheese Wedge, 8 Ounce
$6.49$0.81/oz
2 tablespoons slivered almonds, toasted
L&B Slivered Almonds
L&B Slivered Almonds, 4 Ounce
$4.99$1.25/oz
â…› teaspoons ground nutmeg
L&B Ground Nutmeg
L&B Ground Nutmeg, 2.1 Ounce
$8.59$4.09/oz
Roughly chopped parsley, for garnish
Italian Flat Leaf Parsley Bunch
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
FOR THE MUSHROOM SAUCE: 1 tablespoon butter
Crystal Farms Salted Sweet Cream Butter
Crystal Farms Salted Sweet Cream Butter, 1 Pound
$5.79$5.79/lb
1 â…“ cups sliced fresh mushrooms
Giorgio Sliced White Mushrooms
Giorgio Sliced White Mushrooms, 8 Ounce
$2.99$0.37/oz
½ teaspoons instant chicken bouillon
Wyler's Instant Chicken Bouillon Cubes
Wyler's Instant Chicken Bouillon Cubes, 25 Each
$3.99$0.16 each
½ cup water
L&B Spring Water
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
1 ½ teaspoons lemon juice
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
½ cup heavy whipping cream
Organic Valley Organic Heavy Whipping Cream
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$7.19$0.45/oz
¼ cup dry sherry
Fairbanks Cellars California Sherry
Age restricted item
Fairbanks Cellars California Sherry, 750 Millilitre
$9.99$0.01/ml
â…› teaspoons white pepper
L&B Ground White Pepper
L&B Ground White Pepper, 2.1 Ounce
$7.69$3.66/oz

Directions

  1. 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.
  2. 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.
  3. Divide the mixture in half and slightly mound each half in the buttered baking dish.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Using a wide spatula, place chicken and spinach on dinner plates. Spoon sauce over the chicken and garnish with chopped parsley. Enjoy!