Project Description

Creamy Chicken with fiber-rich spinach alongside the most delicious roasted little potatoes.

OVERVIEW

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 

Full Recipe

  • SERVES: 6-8
  • TOTAL TIME: 1HR
INGREDIENTS

  • 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

INSTRUCTIONS

  • 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!