Welcome, foodies and wine enthusiasts! Today, I’m excited to share with you my personal favorite recipe – Chicken Florentine in a White Wine Sauce. Trust me when I say that this dish is special – it’s perfect for any occasion, whether it’s a romantic dinner or a get-together with friends and family.
First, let me introduce you to the star ingredient of this dish – dry white wine. This sophisticated alcoholic beverage is one of my personal favorites as it can give life to any dish. And let me tell you, when combined with fresh spinach, boneless skinless chicken breasts or chicken thighs, and other flavorful ingredients, it creates an irresistible aroma that your senses will definitely love.
But that’s not all – this creamy chicken florentine recipe is also a healthy option for those who are trying to stay fit without sacrificing their love for delicious food. The fresh spinach in this recipe can give you a good source of dietary fiber, vitamins A and K, and iron.
So if you’re looking for an easy-to-follow yet impressive recipe that will bring out the best flavors in every bite, then look no further! This chicken florentine recipe is all you need to create an unforgettable dining experience that will leave everyone wanting more.
Why You’ll Love This Recipe
Are you looking for a new recipe to impress your dinner guests or wow your family? Look no further than this delicious chicken Florentine in a white wine sauce recipe! This dish is sure to satisfy, with juicy cuts of boneless, skinless chicken breasts or thighs simmered in a creamy white wine sauce and topped with fresh spinach and garlic.
Not only is this dish easy to make – it all comes together in one pan – but it’s also incredibly versatile. You can use pinot grigio or sauvignon blanc as the dry white wine for the sauce, and you can substitute fresh spinach for other leafy greens like kale or arugula. And if you’re feeling adventurous, try adding cherry tomatoes or shallots to the mix for even more flavor.
But the best part of this dish is the creamy sauce – typically made with heavy cream and butter – which gets a lighter touch in this recipe with the use of flour, chicken broth, and just a touch of butter. The result is a rich and velvety sauce that perfectly complements the tender, juicy chicken and creates a heavenly meal that everyone will love.
So whether you’re looking for a special occasion dinner or just an impressive weeknight meal, give this chicken Florentine in a white wine sauce recipe a try. With its easy preparation, endless variations, and delectable taste, it’s sure to become one of your go-to recipes!
Boneless, skinless chicken breasts and thighs: This recipe calls for 1 pound of boneless, skinless chicken breasts and thighs. Chicken can be purchased from any grocery store or butcher.
Salt and sugar: Salt and sugar are two crucial ingredients that help in enhancing the flavor of the dish. Use about 1/4th teaspoon salt and one tablespoon sugar.
Flour: Flour is used to coat the chicken before cooking so that it becomes crispy. Use about half a cup of flour.
Butter: Butter adds richness and flavor to the chicken. It also helps in cooking the garlic and spinach. You will need two tablespoons of butter.
Garlic: Garlic is a staple ingredient in any kitchen. It adds an aromatic flavor to the dish. This recipe requires three cloves of minced garlic.
Spinach: Spinach provides nutrients and a fresh taste to the dish. This recipe also requires 2 cups of fresh spinach leaves.
Dry white wine: Dry white wine adds tanginess to the dish along with enhancing its flavors. Pinot Grigio or Sauvignon Blanc both are good options for this recipe. You will need one cup of dry white wine
Chicken broth: Chicken broth is used as a base for the creamy chicken Florentine sauce. You can buy it from any grocery store or make it at home too. Use half a cup of chicken broth.
Cream cheese: Cream cheese is used to add creaminess to the chicken Florentine sauce. Make sure it’s softened before adding it into the pan. You will need 2 ounces of cream cheese.
Cherry tomatoes (optional): Cherry tomatoes provide sweetness along with texture to the creamy chicken Florentine sauce. This ingredient can be skipped if you don’t have any on hand.
Make sure all your ingredients are fresh before starting with the recipe!
The Recipe How-To
Step 1: Prep Work
To start, gather all the ingredients listed in the Ingredient List section.
Next, prep the chicken by cutting it into small pieces. If you’re using chicken breasts, slice them thinly crosswise. If you’re using chicken thighs, remove the skin and bone, then cut the meat into 1-inch pieces.
Season the chicken with salt and pepper, then lightly coat it in flour.
Mince 4 cloves of garlic and set aside.
Finally, remove tough stems from a large bunch of spinach and roughly chop the leaves.
Step 2: Cooking
Add 2 tablespoons of butter to a large skillet over medium-high heat. Once melted, add the chicken to the skillet and cook until browned on all sides, about 5 minutes.
Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add another tablespoon of butter followed by minced garlic. Cook for a minute until fragrant and soft.
Add a cup of dry white wine (such as pinot grigio or sauvignon blanc) to the skillet and scrape any browned bits from the bottom. Bring to simmer and cook until mostly reduced by half.
Add 1 cup of chicken broth to the skillet and let it simmer for a few minutes until it reduces slightly.
Slowly pour in 1 1/2 cups of heavy cream while constantly whisking to prevent clumping. Once combined, let it simmer for a few minutes until thickened.
Add spinach to skillet and stir occasionally until wilted, about 3 minutes.
Reduce heat to medium-low, add reserved chicken back into skillet along with any juices from plate, gently toss everything below spinach so it’s submerged in sauce.
Add salt and pepper to taste.
Step 3: Serving
Serve the creamy chicken florentine over pasta or with crusty bread on the side. For an added touch, top with grated Parmesan cheese and fresh parsley leaves. Enjoy the blend of tender, juicy chicken in a rich, creamy white wine sauce with spinach for extra flavor!
Substitutions and Variations
While the ingredients in this chicken florentine recipe create a flavorful and delicious dish, there are always substitutions and variations that can be made to cater to your taste preferences.
Firstly, if you prefer a less creamy version of this dish, you can substitute the heavy cream with chicken broth or a mixture of Greek yogurt and milk. This will result in a lighter sauce that is still packed with flavor.
Secondly, if you do not have any dry white wine on hand, you can replace it with another type of wine such as pinot grigio or sauvignon blanc. These wines will still work well with the chicken and spinach flavors.
For a vegetarian option, replace the chicken with sliced mushrooms or tofu. For a gluten-free version of this recipe, simply swap all-purpose flour with almond flour or gluten-free flour alternatives.
Additionally, if you want to add more vegetables to your dish, try adding some chopped onions and bell peppers to your sauce. You could also add cherry tomatoes or mushrooms to up the nutritional value of your meal.
Lastly, for those who enjoy a bit of heat in their meals, red pepper flakes can be added to the sauce while it simmers for an added kick.
Regardless of what variations you make, this chicken florentine recipe is sure to be a crowd pleaser at dinner time!
Serving and Pairing
When it comes to serving chicken florentine in a white wine sauce, there are several different options to consider. First, consider your base – you may want to serve it over a bed of pasta or rice, or alongside some savory roasted vegetables.
Looking for the perfect wine pairing? A dry white wine like pinot grigio or sauvignon blanc pairs wonderfully with this dish, highlighting the bright and refreshing flavors of the sauce. For a creamier option, opt for a white wine cream sauce instead of a classic white wine sauce.
If you’re looking for a side dish to complement your chicken florentine, consider something light and green like steamed asparagus or roasted Brussels sprouts. Or go for something starchy like creamy mashed potatoes or garlic bread to soak up that delicious creamy sauce.
For a complete meal, pair your chicken florentine with a fresh salad or appetizer like bruschetta or antipasti. Serve everything on nice dinnerware and light some candles to create the perfect ambiance for enjoying this sumptuous meal.
A word of advice: because chicken florentine is already quite rich and decadent, be sure not to overdo it with your sides – keep things simple and let the flavors of the main event shine through!
Make-Ahead, Storing and Reheating
This Chicken Florentine in a White Wine Sauce recipe is a great make-ahead dish as it can be prepared a day in advance and stored in the fridge until ready to bake. Simply prepare the dish as directed up through Step 5 and then tightly cover with aluminum foil or plastic wrap and store in the refrigerator for up to 24 hours.
When ready to bake, preheat the oven and place the covered baking dish in the oven, adding about 10 to 15 minutes to the cooking time to ensure it is thoroughly heated.
If you have leftovers, be sure to let the dish cool completely before storing in an airtight container in the refrigerator. The chicken florentine will keep well for up to 3 days.
When reheating, use medium heat in the microwave or stovetop over low heat for about 3 to 5 minutes until heated through. If the sauce has thickened too much in storage, simply add a splash of chicken broth or dry white wine to thin it out.
This dish pairs particularly well with pasta or rice dishes, so consider serving it alongside a warm bowl of Bertolli bowtie pasta or making stuffed chicken breasts with this creamy chicken florentine recipe.
Tips for Perfect Results
To ensure perfectly cooked and delicious chicken florentine in a white wine sauce, here are some tips to keep in mind:
1. Choose boneless, skinless chicken breasts or thighs that are evenly sized: This will help ensure the chicken cooks evenly and doesn’t dry out.
2. Season the chicken well: Use a generous amount of salt and pepper on both sides of the chicken, as this will enhance the flavor.
3. Don’t overcook the chicken: Chicken can become tough and dry if it’s overcooked. To check whether it’s done, use a meat thermometer to make sure it’s reached an internal temperature of 165°F (74°C).
4. Use fresh spinach: Fresh spinach will provide a much better texture and flavor than frozen spinach. Make sure to wash it thoroughly before using.
5. Use a dry white wine: A dry white wine like Pinot Grigio or Sauvignon Blanc works best in this recipe. Avoid sweet white wines such as Moscato or Riesling.
6. Don’t overcrowd the pan: Cook the chicken in batches if necessary to avoid overcrowding the pan, which can cause uneven cooking and steaming instead of browning.
7. Let the wine cook down: After adding the wine to the pan, let it cook down for a few minutes to reduce and intensify its flavors.
8. Add butter to finish the sauce: Once the wine has cooked down, whisk in butter to finish off the sauce and give it a rich, creamy texture.
By following these tips, you’ll end up with tender, juicy chicken florentine in a creamy white wine sauce that’s perfect for any occasion.
Now that you have all the information you need to make this delicious Chicken Florentine in a White Wine Sauce recipe, you may have some questions in mind. Here are some frequently asked questions and answers to help guide you through the cooking process and ensure your dish comes out perfectly every time. Read on to find out more!
What is the best white wine for cooking Florentine?
As a sommelier, I’ve found that when it comes to using wine in recipes, dry white wine such as pinot grigio or sauvignon blanc are usually the way to go. However, I don’t have a preference for any specific brand. In case you don’t have any white wine on hand, you could substitute it with chicken broth and a hint of Dijon mustard to elevate the flavor of your dish.
What is Florentine sauce made of?
Making Florentine sauce is a breeze. The customary ingredients for this sauce include butter, garlic, fresh spinach, Parmesan, heavy cream, and white wine.
What wine is best with chicken Florentine?
Pairing the right wine with your food can completely enhance your dining experience. Chicken Alfredo or Chicken Florentine, for instance, are delicious meals that would taste even better with a glass of Riesling or Pinot Grigio. If you prefer tomato-based sauces, you should match the color of the sauce with the wine. A bold red wine like Zinfandel, Merlot, or Cabernet Sauvignon would perfectly complement richer tomato sauce dishes.
Does white wine soften chicken?
When it comes to pairing wine with a chicken dish, a pinot grigio would be my top choice due to its acidity which would enhance the tenderness and juiciness of the meat. The mushrooms also play a vital role in the dish, adding another layer of flavor that complements the wine. Another wine that would go well with this dish is chardonnay, particularly if the sauce is thicker. This combination would bring out the unique aromas and flavors of the wine while also nicely complementing the chicken and mushroom flavors.
In conclusion, this Chicken Florentine in a White Wine Sauce Recipe is the perfect dish for any occasion. It’s easy and quick to make, yet delicious and elegant enough to serve at a dinner party. This dish offers such palate-pleasing flavors that one bite will transport you to the heart of Italy.
Furthermore, this recipe can be modified according to personal preferences, making it more attractive to experiment with different ingredients. Whether using chicken thighs or chicken breasts, adding more garlic or spinach, or swapping out the type of dry white wine used, there is room for variation.
This recipe is perfect when paired with bowtie pasta or just on its own as a perfectly creamy and savory meal by itself. Anyone can master this one-pan recipe with just a few simple steps.
Finally, don’t miss a chance to pair your dish with an excellent bottle of dry white wine. Choose from Pinot Grigio, Sauvignon Blanc or any other preferred white wine; you won’t regret it.
In conclusion, this Chicken Florentine in a White Wine Sauce Recipe should definitely be added to your recipe book; it’s an elegant yet easy-to-make dish that’s sure to impress friends and family alike!
Chicken Florentine in a White Wine Sauce Recipe
- 8 boneless skinless chicken breasts (2 per person) or 8 you can use chicken thighs (2 per person)
- spinach, stems removed and leaves ripped approximately in half (I use two packs for about 8 breasts)
- 1 head garlic, minced (This is a garlic lovers meal you can reduce that amount if you're unsure of your guests' affection f)
- lots butter
- bread (I prefer cracker) or cracker crumb (I prefer cracker)
- 750 ml of medium dry white wine
- Sauté ½ the garlic in 2-3 tablespoons butter (this amount is a guess…but be generous with it) in a frying pan until softened (do NOT brown it!). Add spinach and cook, stirring frequently until spinach is softened and quite shrunken. Remove from heat and allow to cool.
- Pound breasts flat (the thinner the better). and lightly salt them. Roll spinach/garlic mixture up in the breasts then lightly coat them in crumbs. Place seam side down in a deep baking dish. Bake uncovered in a 300 degree oven while you make the sauce.
- Sauce:Melt a lot of butter (once again… be generous and use more than you think you should) in the same frying pan the spinach was sautéed inches Add the remaining garlic and sauté…(do NOT brown it!). Whisk in sufficient flour to make a thick roux…do NOT brown the roux! Whisk in the wine and bring to boil whisking constantly. After the alcohol has had a chance to evaporate and as the sauce thickens, add sugar to taste but the sauce should remain slightly bitter as it will lose this bitterness in the oven. Once thickened, pour the sauce over the chicken breasts.
- Bake the whole thing, uncovered in a 350 degree oven until you want to eat. 1 hour is usually plenty but this meal is designed to be prepared at your convenience and lowering the temperature and allowing it to sit will not hurt it.
- Presentation: I recommend removing the breasts from the sauce onto a cutting board to cool slightly (if cut while too hot they will disintegrate -- I found this out the hard way). Then, slice them into about 1 cm slices so that each slice is a little circle of chicken surrounding the spinach. Press white rice into a small bowl and invert it in the centre of the plate, remove the bowl so a uniform hemispheric mound of rice remains. Arrange the chicken slices in a circle around the rice. Drizzle some sauce over the chicken and rice. Serve remaining sauce in a gravy boat or small pitcher. Remember to keep the sauce warm and don’t dilly-dally while cutting -- get it to to the table hot!