Spinach is jam packed with nutrients and I love it! One of my favorite ways to eat spinach is Florentine Chicken. Although I do make it with fresh spinach sometimes, frozen spinach is just as good and certainly easier. It’s funny to me that I like spinach so much because when I was a kid I hated it. My mother always served it raw with these ginormous stalk like stems! This was before baby spinach became a household staple…
1 package frozen spinach thawed and drained
1/2 cup chicken broth
1 8 oz package cream cheese
1/2 cup heavy cream
1 large onion 1/2 cut in slices and the other 1/2 diced
3 large cloves of garlic minced
4 to 6 boneless skinless chicken thighs (or breast if you prefer)
4 slices of bacon (optional)
2 Tbs of butter
In a sauté pan, melt one tablespoon of butter and cook diced 1/2 of onion with 1/2 of the minced garlic. When tender, add drained spinach and chicken broth. Cook until broth has reduced to nothing. Add cream cheese, heavy cream and salt and pepper to taste. On low heat stir until cheese and cream become a sauce for the spinach.
In a separate sauté pan, cook bacon and set aside. Drain off excess fat then add the other tablespoon of butter. Sauté sliced onion half with remaining garlic until tender and set aside.
Season chicken on both sides with salt and pepper and add to the sauté pan where you just removed the onions and garlic. Cook on medium-high until chicken is crisp on both sides and cooked through.
Place the chicken on a plate and top with onion & garlic mixture, the spinach mixture and a slice of bacon. Simple and delicious!
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8 thoughts on “Florentine Chicken”
Looks wonderful, Heidi! Would love to try your recipe!
Heidi, Fantastic, ….. Keep up the great work, Love……. Dad Date: Wed, 21 Oct 2015 15:53:50 +0000 To: email@example.com
I hope you enjoy…
I think I ll skip the bacon as I don’t eat it, but rest of the things can be very tasty also.
Looks delicious! I have to try this.
wow this sounds so good and lovely photos! it sure looks full of flavors which I love!
Thanks Lynn, I’m using the spinach in pork tomorrow.
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