Recipe of Favorite Lexie’s Chicken Florentine

Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Prepare Ultimate Lexie’s Chicken Florentine. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Lexie’s Chicken Florentine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lexie’s Chicken Florentine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can cook Lexie’s Chicken Florentine using 11 ingredients and 11 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Lexie’s Chicken Florentine:

1. 3-4 boneless skinless chicken breasts; pounded even (1”-1 1/4” in thickness)
2. 3 tablespoons butter (or ghee if you have it)
3. Salt and pepper
4. 8 ounces white mushrooms (sliced or quartered)
5. 1 1/2-2 teaspoons garlic (minced)
6. 1 tablespoon flour
7. 1/3 cup white wine
8. 3/4 cup heavy cream
9. 1/4 cup grated parmesan cheese
10. 3 cups baby spinach leaves
11. 2 tablespoons chopped fresh parsley

Steps to make to make Lexie’s Chicken Florentine

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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