Chicken Florentine

Photo: vitobrugnani

This is one of my favorites, breaded boneless chicken breast, with homemade garlic cream sauce with mushrooms and spinach. Classic Italian recipe that I obtain by eating a similar dish at Sorento's Ristorante in Boston.

Yield: 4 servings
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  • 1 pound(s) boneless chicken breasts Coat with Progresso Italian bread crumbs and add garlic powder
  • 1 container(s) sliced mushrooms saute in a pan with olive oil
  • 2 bag(s) spinach can use baby too, steam spinach until cooked
  • 1 pound(s) fettuccine, linguine, or penne pasta cook pasta until al dente
  • 2 eggs beaten add a little milk
  • 1/2 pint(s) heavy cream add garlic powder and heat until warm


  1. 1. Beat two eggs with a little bit of milk, in a mixing bowl put roughly a cup of Progresso Italian style bread crumbs and about a 1/2 TSP of garlic powder.
  2. 2. Rinse the chicken breast under cold water and then coat with the egg mixture.
  3. 3. Heat a frying pan with olive oil and cook the chicken until tender (about 30 min).
  4. 4. Cut the chicken into cubes once it is done cooking and set aside.
  5. 5. In a sauce pot, fill with cold water about a quarter of the way and steam the spinach until tender (about ten minutes).
  6. 6. In another frying pan cook the mushrooms in olive oil.
  7. 7. In a medium sauce pan warm the heavy cream and add garlic powder to taste.
  8. 8. Boil water for the pasta and cook the pasta until its al dente.
  9. 9. In a big enough bowl combine pasta, chicken, spinach, mushrooms and pour the sauce on top and serve.
December 2013

This recipe is a personal recipe added by vitobrugnani and has not been tested or endorsed by MyRecipes.

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