Friday, June 15, 2018

Creamy Parmesan Chicken Florentine

I am finishing out Mushroom Week with this delicious and easy, on-the-table-in-30-minutes meal, Creamy Parmesan Chicken Florentine. While this can, indeed, be on the table in 30 minutes, it helps to start the day ahead by marinating the chicken breasts in buttermilk. If you have never done this, trust me when I tell you that this should be your new practice with absolutely every dish that you make that uses chicken, and I am talking every single one, including chicken salad, or even if you’re just adding pieces of cooked chicken to a chef salad. It makes a world of difference, because that buttermilk helps to break down any toughness the chicken may possess, and it will come out juicy, and melt-in-your-mouth tender.
Creamy Parmesan Chicken Florentine

2 boneless, skinless chicken breasts, butterflied and halved*
1 tablespoon olive oil
1 tablespoon unsalted butter
8 ounces mushrooms, sliced

1/4 cup unsalted butter
3 garlic cloves, minced
Melissa’s shallot, minced
1 tablespoon flour
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground cracked pepper
1/2 teaspoon salt
2 to 3 handfuls baby spinach

In a large sauté pan, melt oil and butter together. Sauté the chicken on medium high heat for 3-5 minutes per side, or until browned and cooked through. Remove chicken to a
plate, tent, and set aside. Put sliced mushrooms into the pan, cook and stir until softened. Remove with slotted spoon to bowl; set aside

Add the 1/4 cup butter to the pan and allow to melt. Add garlic and shallots, and cook, stirring occasionally, until tender, 1-2 minutes. Whisk in flour and cook until partially thickened. Whisk in chicken stock, cream, Parmesan cheese, garlic powder, onion powder, pepper, and salt. Add the spinach, and allow to simmer until sauce starts to thicken and the spinach is wilted. Return the chicken and mushrooms to the pan, heat through, and serve atop the pasta of your choice.

Makes 4 servings

*You learned how to do that here.

Another easy and excellent chicken dish is this toothsome Chicken Piccata.

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Linda said...

I had forgotten that you showed us how to butterfly in the Chicken Piccata link! I totally agree with you on the buttermilk. When I make fried chicken, I marinate it in buttermilk. Buttermilk is my friend in the kitchen. ;) This looks so good Pattie. Like most of your recipes it's going into my bookmarks.

Dianne said...

This sounds so delicious! I can't wait to try it and your other mushroom recipes this week. Dianne

Rustown Mom said...

This looks and sounds wonderful - I am a big fan of pasta! And chicken piccata is one of my favorites, so I'm off to check that one out, too!

Amy said...

This creamy parmesan chicken florentine looks fabulous. Thank you for sharing at Over the Moon.

Jess said...

This sounds amazing!

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

Thanks for joining Cooking and Crafting with J & J!

Miz Helen said...

This is a awesome dish that we will love! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen