Creamy Chicken Florentine

By spend with pennies

Ingredients

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

Prep Time10mins
Cook Time20mins
Servings4

Instructions

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

Heat olive oil and butter in a large skillet over medium high heat and add the chicken breasts. Cook the breasts for 4-5 minutes on each side until cooked through and a light golden brown. Remove the chicken onto a plate.

In the same pan, add garlic and saute for 1 minute until fragrant. Add white wine to the pan and let it simmer and reduce for a few minutes. Stir the wine around so that any bits stuck to the bottom of the pan come off.

Add the spinach and cook until wilted while stirring occasionally. This will take about two minutes. Once the spinach has wilted, add cream cheese and heavy cream. Bring this to a gentle simmer, making sure that the cream cheese has completely melted and is mixed well.

Add the chicken breasts back to the pan, spoon the sauce over and simmer for a minute or two before turning off the heat. Serve hot.