I have a confession. I discovered this recipe by accident. Babe doesn’t eat cheese. Do you know how hard it is to cook for a person that doesn’t eat cheese? Actually, it’s not that bad now that I have gotten used to it. I was looking for some new ways to make chicken breasts more interesting. Traditional versions of chicken florentine include parmesan cheese. Obviously that’s not an option for me. It turns out, the base of most good cheese sauces is a really yummy cream sauce. I guarantee once you master the cream sauce, you’ll want to start every dish with it. I mean, what’s not to love about cream, butter and garlic? And WINE!
I use frozen spinach for this dish because you can drain all the excess water from it before you add it to the sauce. Fresh spinach produces so much water that the sauce won’t thicken. Thaw frozen spinach and drain it of as much water as you possibly can.
Time to make the sauce. Melt half a stick of butter in a large saute pan. Add minced garlic and saute it until it starts to smell really yummy, about 5 minutes. Add heavy cream. Bring the cream to a gentle boil and allow it to thicken a bit. Now add white wine, basil, oregano and thyme. Taste the sauce and add salt and pepper to your liking. Simmer it for another 5-7 minutes or so.
Once the sauce is thickened add the spinach. Guess what? If you wanted some creamed spinach, you could just stop here! Simmer the spinach in the sauce just long enough to heat it through, about 5 minutes. I hope you didn’t forget about your pasta! If it’s still boiling, you’re in trouble.
I served my Chicken Florentine deconstructed so that you can see the details. If you want, you can toss the pasta and chicken together in the sauce and serve it with a spoon full of tomatoes on top. Or you can be like me and dress up your plate like you’re in a fancy restaurant. That’s the point of Living Remixed, isn’t it?
- 6 boneless skinless chicken breasts
- 1 package frozen spinach, (10 ounces)
- 1 pound farfalle pasta (bowtie)
- 1/2 cup all-purpose flour, for dredging
- 1 1/2 cup heavy whipping cream
- 3/4 cup white wine
- 1/2 cup diced tomatoes
- 1/2 stick butter
- 3 cloves garlic, minced
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon oregano
- olive oil
- salt and pepper
- Drizzle olive oil on boneless skinless chicken breasts and season with salt and pepper.
- Add olive oil to a hot pan.
- Dredge the chicken breasts in flour and cook until golden brown, set it aside.
- Put half a stick of butter in a hot, large saute pan.
- Add minced garlic and saute about 5 minutes.
- Add heavy cream.
- Bring the cream to a gentle boil to thicken.
- Add white wine, basil, oregano and thyme.
- Taste sauce and add salt and pepper to taste. Simmer for another 5-7 minutes.
- Add thawed spinach.
- Simmer spinach in sauce just long enough to heat through, about 5 minutes.
- Slice chicken against the grain and serve on top of pasta.
- Top with spinach cream sauce and a spoonful of diced tomatoes.