Chicken Florentine with Garlic Smashed Potatoes
Author: Heather
Recipe type: Chicken
Cuisine: Dinner
- 6 boneless, skinless chicken breasts
- 1 tsp salt
- ½ tsp pepper
- ½ cup flour
- 4 tbsp butter
- 1 tbsp olive oil
- ½ cup sweet onion, finely minced
- 4 cloves of garlic, finely minced
- 2 cups white wine
- 1½ cups whipping cream
- 2 cups frozen chopped spinach, thawed and squeezed dry
- 6 yellow potatoes, peeled, quartered
- 4 cloves of garlic, whole and peeled
- 2 tbsp butter
- ¼ cup whole milk
- 1 tbsp sour cream
- salt and pepper to taste
- Place quartered potatoes and garlic cloves in a large saucepan and cover with cold water.
- Heat on high until boiling and cook for 20-25 minutes, or until tender.
- While potatoes are boiling, sprinkle the chicken with salt and pepper
- Dredge the chicken in the flour to coat lightly.
- Melt 2 tbsp of butter and 1 tbsp olive oil in a large pan
- Shake flour off of chicken and cook chicken about 5 minutes per side or until lightly browned
- Transfer chicken to a plate and keep warm
- Melt 2 tablespoons of butter and 1 tbsp olive oil in the same skillet over medium heat
- Add the onions and garlic and saute until the onions are translucent, about one minute
- Add the wine and boil until the liquid is reduced by half, about 3 minutes
- Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes
- Season the sauce, to taste, with salt and pepper
- Add the chicken to the sauce, and coat well
- Add thawed spinach to the sauce and cook until heated through
- Keep warm
- When potatoes are done, drain and transfer to a large bowl
- Add butter, milk, sour cream and salt and pepper
- Using a potato masher, mash potatoes , garlic, milk and butter together and stir
- Serve chicken and sauce over the potatoes
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2016/04/chicken-florentine-garlic-smashed-potatoes.html
3.5.3208