Chicken Florentine

Chicken Florentine
Apparently, spinach is popular Florence, Italy. Chef Chris Manning prepares chicken Florentine, which, of course, uses spinach.
  1. 2 tablespoons olive oil
  2. 2 tablespoons butter
  3. 4 6-ounce boneless, skinless chicken breasts, dredged in flour, salt, pepper and paprika.
  4. 1/2 cup diced onion
  5. 1/2 cup sliced mushrooms
  6. 2 cloves garlic, minced
  7. 1/4 cup peas
  8. 2 cups fresh spinach
  9. 1 cup heavy cream
  10. 1/2 cup grated Asiago cheese
  11. Salt & pepper to taste
  1. Melt butter in saucepan with olive oil. Sauté chicken until brown on both sides and cooked through. Remove chicken from pan and set aside.
  2. Sauté onions and mushrooms until onion begins to wilt. Add garlic, peas and spinach and cook for a minute or two.
  3. Add cream, Asiago, salt, and pepper and simmer until sauce thickens enough to coat the back of a spoon.
  1. Serve with chicken over rice or pasta.
  2. Pair with Naked Chardonnay from Coyote Moon Vineyards.

Chef Manning's Recipes

Make a Donation


Contact Us

Administrative Offices

P.O. Box 6550
1704 State Street
Watertown NY 13601
Phone: 315-788-7430
Fax: 315-785-5637