Lexie’s Chicken Florentine
Lexie’s Chicken Florentine

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Lexie’s Chicken Florentine cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you quickly, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Lexie’s Chicken Florentine dishes that you just make.

Alright, don’t linger, let’s plan this lexie’s chicken florentine formula with 11 materials which are surely easy to obtain, and we have to process them at the very least through 11 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients for Lexie’s Chicken Florentine:
  1. Need 3-4 for boneless skinless chicken breasts; pounded even (1”-1 1/4” in thickness)
  2. Require 3 tablespoons butter (or ghee if you have it)
  3. Give for Salt and pepper
  4. Take 8 ounces of white mushrooms (sliced or quartered)
  5. Get 1 1/2-2 teaspoons garlic (minced)
  6. You need 1 tablespoon - flour
  7. Make ready 1/3 cup white wine
  8. Get 3/4 cup - heavy cream
  9. Provide 1/4 cup of grated parmesan cheese
  10. You need 3 cups for baby spinach leaves
  11. Need 2 tablespoons chopped fresh parsley
Lexie’s Chicken Florentine how to cook:
  1. Heat 2 tablespoons of butter over medium heat in a large pan (cast iron skillet is best!). Season the chicken breasts to taste with salt and pepper.
  2. Add the chicken to the pan and cook on medium-medium high (6 or so on an electric stove) for 10 minutes on each side, or until golden brown and cooked through.
  3. Remove the chicken from the pan and cover with foil to keep warm. Add the mushrooms to the pan.
  4. Cook the mushrooms for 4-5 minutes or until tender. Remove the mushrooms from the pan. Wipe the pan clean with a paper towel.
  5. Add 1 tablespoon of butter and the garlic to the pan and cook for 30 seconds. Stir in the flour and cook for 1 minute more.
  6. Add the wine to the pan and bring to a simmer.
  7. Cook for 1 minute or until wine is reduced by half.
  8. Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half and has started to thicken. Stir in the parmesan cheese. Season the sauce with salt and pepper.
  9. Add the spinach to the pan. Simmer for 2-3 minutes or until spinach has wilted. Stir the mushrooms into the sauce.
  10. Place the chicken breasts back into the pan and spoon the sauce over the top of the chicken.
  11. Sprinkle with parsley, then serve as is, or over pasta 😋

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