Garlic-Cream Chicken Florentine Recipe

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Garlic-Cream Chicken Florentine Recipe
Garlic-Cream Chicken Florentine Recipe photo by Taste of Home
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Garlic-Cream Chicken Florentine Recipe

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Publisher Photo
No wonder Sarah Vasques of Milford, New Hampshire loves this dish so much. It’s loaded with tender chunks of garlic-seasoned chicken and covered in a creamy, comforting sauce.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 boneless skinless chicken breast half (4 ounces), cut into 1-inch cubes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 shallot, chopped
  • 1 to 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1/2 teaspoon all-purpose flour
  • 1/2 cup half-and-half cream
  • 3/4 cup fresh baby spinach
  • 2 slices French bread baguette, toasted

Directions

Sprinkle chicken with salt and pepper. In a small skillet, saute the chicken, shallot and garlic in butter until chicken is no longer pink. Remove and keep warm.
In a small bowl, combine the flour and cream until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute. Add spinach and chicken; heat through. Serve with toasted baguette. Yield: 1 serving.
Originally published as Garlic-Cream Chicken Florentine in Cooking for 2 Fall 2006, p42

Nutritional Facts

1-1/4 cups: 496 calories, 24g fat (13g saturated fat), 143mg cholesterol, 672mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 32g protein.

  • 1 boneless skinless chicken breast half (4 ounces), cut into 1-inch cubes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 shallot, chopped
  • 1 to 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1/2 teaspoon all-purpose flour
  • 1/2 cup half-and-half cream
  • 3/4 cup fresh baby spinach
  • 2 slices French bread baguette, toasted
  1. Sprinkle chicken with salt and pepper. In a small skillet, saute the chicken, shallot and garlic in butter until chicken is no longer pink. Remove and keep warm.
  2. In a small bowl, combine the flour and cream until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute. Add spinach and chicken; heat through. Serve with toasted baguette. Yield: 1 serving.
Originally published as Garlic-Cream Chicken Florentine in Cooking for 2 Fall 2006, p42

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