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Chicken and mushroom Florentine recipe

5 ratings

Inspired by the French classic, chicken Florentine, our version uses frozen chicken breasts and veg, but it's just as delicious and a lovely dish to serve for a special, yet affordable meal. Rich and creamy, serve with mashed potato and green beans and voilà! See method

Serves 4
Takes 50 minutes
370 calories / serving

Ingredients

4 frozen chicken breasts
2 tsp olive oil
500g frozen sliced mushrooms
3 tsp frozen chopped garlic or 3 fresh garlic cloves, thinly sliced
100ml white wine (optional)
320g frozen leaf spinach
150ml double cream
½ chicken stock cube, made up to 150ml
30g Parmesan, finely grated
frozen mashed potato, to serve (optional)
frozen green beans, to serve (optional)

Each serving contains

Energy
1545kj
370kcal 19%
Fat
25g 35%
Saturates
14g 69%
Sugars
3g 3%
Salt
1.2g 20%

of the reference intake
Carbohydrate 3.6g Protein 32.4g Fibre 3.1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the chicken breasts in a single layer on a baking tray, cover with foil and bake for 25 mins until completely defrosted and starting to cook (turning white). Pierce the thickest part of each breast with a knife to check there’s no resistance or ice crystals.
Meanwhile, heat the oil over a high heat, in a large frying pan. Add the mushrooms and fry for 5 mins until all the water has evaporated. Lower the heat to medium-high, add the garlic and cook for another min. Pour in the wine, if using, and simmer for 2-3 mins. Add the chicken breasts and frozen spinach and cook for 5 mins, then pour in the cream and stock and simmer gently for 15 mins, turning everything over every few mins until the chicken is cooked through, the spinach is defrosted and the sauce coats the back of a spoon.
Stir through the cheese and season to taste. Remove from the heat and serve with mashed potatoes and green beans, if you like.

See more French recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.