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Chicken Florentina
Chicken Florentina made with boneless chicken breasts sautéed in white wine; then topped with fresh tomato, spinach & mozzarella.
👥 20 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
- baking dish
📝 Preparation Steps
1
Preheat oven to 350 degrees F.
2
Pound the chicken with a meat mallet so that it's 1/2"-3/4" thick. Add the flour to a medium bowl; then dredge each piece of chicken in the flour placing each one on a dish until completed.
3
Heat the butter and oil over medium-high heat in a large saute pan; then add the chicken. (This may have to be done in batches.)Fry on both sides until the chicken is white in color and cooked through. When done, place the chicken in a large, oven safe baking dish (mine was a 13"x9").
Butter1 tablespoon
4
When all the chicken has been removed from the pan, add the wine and allow to simmer for ⏱️ 2-3 minutes. It will thicken slightly. Pour the white wine mixture over the chicken.
White Wine1 cup
5
Assemble the chicken by placing two slices of tomato on each chicken breast; then top with spinach leaves and shredded mozzarella.
6
Place the dish in the oven and bake for ⏱️ 30 minutes or until the cheese has melted.
Nutrition Facts
calories
157 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
0.4 g
sodium Content
145 mg
protein Content
15 g
trans Fat Content
0.04 g
cholesterol Content
47 mg
carbohydrate Content
4 g
saturated Fat Content
2 g
unsaturated Fat Content
4 g
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