Johnny was talking about how Olive Garden used to have a Chicken Florentine dish that he really liked. So I did some poking around and, as usual, I came up with my own recipe. It was a little difficult since I'd never had Olive Garden's Chicken Florentine so I didn't really have anything to compare it to. And Johnny said he couldn't even remember what it tastes like...just that it was good. :P So I was totally winging it...but Johnny said it was delicious. :)
Chicken Florentine
Ingredients:
1 1/2 lbs chicken tenderloins
3 tbs flour
1 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1 tsp Italian seasoning
2 tbs olive oil
2 tbs butter
2 tsp fresh minced garlic
1/2 cup dry white wine (I used Sauvignon Blanc)
1/4 cup chicken broth
2 cups heavy cream
1 cup grated parmesan & romano cheese
2 cups baby spinach
16oz fettucine noodles, cooked according to package
Directions:
1. Whisk together flour, garlic salt, garlic powder, onion powder, black pepper, and Italian seasoning.
2. Cut each of the chicken tenderloins into 3-4 equal pieces.
3. Coat each of the pieces of chicken completely with the flour mixture.
4. Heat a large skillet on medium-high eat. Add olive oil. Once hot, add chicken. Cook the chicken until brown and internal temperature is 165 degrees. Remove chicken from pan and set aside.
5. Melt butter over medium heat. Add garlic and sauté about 1 minute.
6. Add wine and scrape the pan to remove any browned bits. Then add chicken broth and cream. Add the grated cheese gradually while stirring.
7. Reduce the heat to simmer, stirring or whisking often.
8. Once the sauce has thickened and is smooth, add spinach. Cook about 2 minutes until spinach is wilted into the sauce.
9. Add chicken back to the pan and stir. Simmer until heated through.
10. Serve over fettucine noodles.