Creamy Chicken with fiber-rich spinach alongside the most delicious roasted little potatoes.
I remember the first time I ordered chicken florentine. I was at a small Italian restaurant with my friend that we had never been to. I went with the florentine because I love a good cream sauce and I also happen to love spinach, for so many reasons (vitamins, iron, fiber, magnesium..).
My meal came with an optional side and I went with mashed potatoes. So, after trying and loving this dish, of course I decided to try and make my own version! Here I use chickpea flour to coat the chicken and mini golden potatoes instead of mashed. There are several ways to change this up to preference, all I know is..it’s GOOD.
I’ve thought about trying this recipe with coconut milk for a vegan version and some variations on spices but I have not yet done this. I know it’s possible, if you beat me to it, please let me know how it turns out!
Creamy Chicken Florentine with Golden Roasted Potatoes
- SERVES: 6-8
- TOTAL TIME: 1HR
2 lbs baby or mini golden potatoes, halved
2 tbs butter
1 tbs olive oil
5 chicken breasts, sliced in vertically to make thinner
2 tbs coconut oil
1/2 cup chickpea flour, or other gluten free
salt & pepper
3 tbs butter or ghee
5 cloves garlic, minced
1 cup organic whipping cream
1 cup broth
1/2 cup dry white wine or sherry
3 tbs parsley, chopped
fresh baby spinach, about 2 cups
1 cup cherry tomatoes, halved
Begin by slicing potatoes and warming the largest skillet you have over medium-low heat, using two if necessary to fit all potatoes.
Add butter to pan (s), allow to melt and then add potatoes skin side down. Drizzle with olive oil and cook for 15 minutes without moving.
Meanwhile, add flour, salt and pepper to a shallow bowl, mix, and dredge each chicken breast piece in the flour to coat.
Sear each piece in a different hot skillet over medium heat with melted oil for about 5 minutes then flip and cook for another 5 minutes.
When the pieces are fully cooked and slightly browned, remove from pan and cool on a wire rack.
Now, melt last 3 tbs of butter in a medium saucepan over medium heat, add garlic and brown, about 1 minute.
Stir in wine and bring to a boil then stir in cream and boil until sauce slightly reduces.
Mix in parsley and more salt and pepper to taste.
Finally, plate or prep everything starting with spinach, topping with chicken and tomatoes and a generous amount of the cream sauce alongside golden potatoes. Enjoy!
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