Chicken Florentine Recipe
Lightly floured chicken breast sauteed and served over linguine, with Parmesan cream sauce and spinach. Served with either our house salad, Caesar salad or soup
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Ingredients
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Chicken and Pasta
Parmesan Cream Sauce
Spinach
Salads and Serving
Method
Prepare the Chicken and Pasta
- 1
- 2
Prepare the Chicken
Flatten the chicken breasts to an even thickness using a meat mallet. Season with salt and pepper. Dredge each breast in flour, shaking off excess flour.
- 3
Sauté the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side or until golden brown and cooked through. Remove from skillet and keep warm.
Make the Parmesan Cream Sauce
- 4
- 5
Add Cream
Pour in the heavy cream and bring to a simmer. Stir constantly for about 3-4 minutes.
- 6
Incorporate Parmesan
Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.
Combine and Serve
- 7
Add Spinach
Add the fresh spinach to the sauce and cook for another 2-3 minutes until wilted.
- 8