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Garlic-Cream Chicken Florentine

No wonder Sarah Vasques of Milford, New Hampshire loves this dish so much. It’s loaded with tender chunks of garlic-seasoned chicken and covered in a creamy, comforting sauce.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    1 serving


  • 1 boneless skinless chicken breast half (4 ounces), cut into 1-inch cubes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 shallot, chopped
  • 1 to 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1/2 teaspoon all-purpose flour
  • 1/2 cup half-and-half cream
  • 3/4 cup fresh baby spinach
  • 2 slices French bread baguette, toasted


  • Sprinkle chicken with salt and pepper. In a small skillet, saute the chicken, shallot and garlic in butter until chicken is no longer pink. Remove and keep warm.
  • In a small bowl, combine the flour and cream until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute. Add spinach and chicken; heat through. Serve with toasted baguette.
Nutrition Facts
1-1/4 cups: 496 calories, 24g fat (13g saturated fat), 143mg cholesterol, 672mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 32g protein.

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