Creamy Chicken Florentine

Creamy Chicken Florentine

Photo Credits to Nourish and Fate

Ingredients

4 chicken breasts
1 teaspoon salt
1 teaspoon ground pepper
3 cups baby spinach loosely packed
½ cup cream cheese
1 teaspoon olive oil
1 teaspoon butter
1 teaspoon garlic minced
¼ cup white wine (or chicken broth)
¾ cup heavy cream

Instructions

1. Season the chicken breasts with salt and pepper on both sides.

2. Add the chicken breasts to a large skillet that has been heated with butter and olive oil over medium-high heat. The breasts should be cooked through and lightly golden brown, which takes 4-5 minutes per side. Place the chicken on a platter after removal.

3. Add the garlic to the same pan and cook for one minute, or until fragrant. White wine should be added to the pan and allowed to simmer and decrease for a little while. To remove any particles from the pan's bottom, stir the wine around.

4. Add the spinach and simmer, stirring periodically, until wilted. It should only take a couple of minutes. Add cream cheese and heavy cream once the spinach has wilted. As you gently simmer this, make sure the cream cheese is thoroughly melted and combined.

5. Return the chicken breasts to the pan, top with the sauce, and the heat is turned off after a few minutes of simmering. Serve warm.