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Chicken Florentine

3 reviews
Servings 4 Prep Time n/a Cook Time n/a


2 Tablespoons Olive Oil
6 Tablespoons Butter
8 ounces Spinach
4 slices Cheese - Mozzarella
to taste Seasoning - Salt
to taste Seasoning - Black Pepper
4 chicken breast Chicken - Breast
1 1/2 Cups Tomato Sauce - Canned
1/4 Cup Flour - All Purpose


1. Rinse the spinach in water, dry and coarsely chop. Place the spinach in a medium saucepan with 2 tablespoons of the butter. Cook until it is wilted, remove from the heat and season with salt and pepper.

2. Pound the chicken breasts until they are an even thickness of about 3/4 inches. Season the flour with salt and pepper, and dredge the chicken breasts into this mixture until they are lightly coated.

3. In a large frying pan that will hold all of the chicken breasts, melt the remaining butter, with the oil until hot. Cook the chicken breasts until they are browned on each side, about 3-4 minutes per side.

4. Top the chicken with the reserved spinach, dividing evenly. Top each with a slice of mozzarella. Carefully pour the tomato sauce into the skillet around the meat, being careful not to cover it. Cook uncovered over medium heat until bubbling, and then reduce the heat and simmer about 8 minutes more. Serve hot.

Rate this recipe


This recipe tastes pretty good and is fast/easy to make. It does look nice as well. I thought it would taste better though. I think I should have used thinner/smaller chicken breasts and more spinach.


Awesome recipe for chicken florentine!


Made this tonight. It was delicious. Easy recipe to follow. Will definitely be making this again.