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easy chicken florentine

(2 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

I made this recipe for my husband, who has to work out of town. He and the guys in his quarters take turns cooking, and he wanted something different, healthy, and easy. I apologize for the canned ingredients, but this is a kitchen-naive man without a lot of time to cook. He will usually shop at a whole foods healthfood store, so that helps a bit. This is good served with rice or linguini. They just need to follow the directions on the package of rice or pasta.

(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For easy chicken florentine

  • 4 lg
    chicken breasts, boneless and skinless
  • 8 oz
    fresh mushrooms, sliced
  • 1/2 sm
    onion, sliced
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    garlic powder
  • 1/2 pkg
    frozen chopped spinach, thawed and patted dry
  • 1 can
    cream of chicken soup, herb seasoned
  • 1 c
    half & half or light cream
  • 1/8 tsp
    ground nutmeg

How To Make easy chicken florentine

  • 1
    Wash and dry the chicken breasts, and season with salt and pepper. Place half the olive oil in a medium skillet and cook the chicken about 4 minutes on each side over medium heat. Remove to plate, cover with foil, and keep warm.
  • 2
    Place the rest of the olive oil in the same skillet and heat over medium heat. Sautee the mushrooms and onions until well cooked and the liquid from the mushrooms has evaporated. Sprinkle with the garlic powder.
  • 3
    Add the spinach to the skillet and heat through until wilted. Stir in the soup, cream, and nutmeg, and blend well. Return the chicken breasts to the skillet and cover. Cook over low heat until chicken is done and flavors blend, about 8 minutes longer.
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