Chicken Florentine
Fettuccine
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- ¼ cup all-purpose flour
- 5 Tbsp butter, divided
- 1 Tbsp minced garlic
- 3 (6-oz) pkg baby spinach
- 1 cup white wine
- 1 cup heavy cream
Instructions
- Pound chicken to an even thickness using the heel of your hand or a meat mallet. Sprinkle chicken with ½ tsp each salt and pepper; dredge chicken in flour, reserving any remaining flour.
- Cook chicken, in 2 batches, in 1 Tbsp melted butter per batch in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, melt 3 Tbsp butter in a large skillet; add garlic, spinach, and ¼ tsp each salt and pepper; cook 5 minutes or until spinach wilts.
- Whisk together wine, cream, and reserved flour; add to spinach mixture. Cook 5 minutes or until sauce is thickened. Serve with chicken.
Side Dish Ingredients
- 12 oz fettuccine
Side Dish Instructions
- Cook pasta according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
415
|
210
|
625
|
| Fat (g) | 27 | 1 | 28 |
| Sat. Fat (g) | 16 | 0 | 16 |
| Protein (g) | 29 | 7 | 36 |
| Carb (g) | 9 | 42 | 51 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 494 | 0 | 494 |
Quick & Healthy Meal Plan
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