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Garlic-Cream Chicken Florentine

 Garlic-Cream Chicken Florentine
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.
1 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (prepared with reduced-fat butter) equals 496 calories,

2 of 2

Garlic-Cream Chicken Florentine (continued)

Nutritional Facts: 24 g fat (13 g saturated fat), 143 mg cholesterol, 672 mg sodium, 35 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.