Chicken Florentine


Simply put, the most requested recipe, ever. Spinach is the star in this dish. Don’t skimp on it…


  • 3/4 lb fresh spinach leaves (I use baby spinach, two bags)
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 Tbs finely chopped onion
  • 1/4 tsp nutmeg
  • 3 Tbsp butter
  • 1 tsp. paprika
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1 clove garlic, crushed or minced
  • 4 skinless chicken breasts, halved
  • 2 Tbsp lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Preheat oven to 350 degrees.

Steam spinach until wilted (I use the microwave). Mix together sour cream, mayo, onion and nutmeg in a 13×9 inch baking dish. Add wilted spinach and mix/spread evenly over bottom of dish. Set aside.

Melt butter in a skillet over medium heat. Add seasonings and stir until hot and frothy, about 2 minutes. Add chicken and cook, turning once until brown on both sides, about 5 minutes. Place chicken on top of spinach mixture. Pour/scrape drippings over chicken. Sprinkle with lemon juice, salt and pepper. Cover with foil and bake for 30 minutes, or until fork can be inserted easily.

Serves: 4

Serve with white rice.

Courtesy: Capital Classics: Recipes from the Junior League of Washington (via my mom)

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