Chicken recipes are always a hit. I’ve been making Chicken with Spinach and Mozzarella in Tomato Sauce (aka Chicken Florentine) for years, ever since I first found it on Italian Food Forever blog. It was so successful that I didn’t need to change anything in the recipe. The only thing I did differently was that I used frozen spinach instead of fresh one.
This dish is equally good as a weeknight dinner or as a treat to your guests. Serve it with Garlic Mashed Potato.
- 1 1/2 cup frozen chopped spinach or 8 oz. Fresh Spinach
- 6 Tablespoons butter
- 4 boneless skinless chicken breasts
- 1/4 cup flour
- 2 Tablespoons olive oil
- 3 cups prepared tomato sauce
- 4 Slices Mozzarella Cheese
- salt and ground black pepper to taste
Put spinach in a saucepan with 2 tablespoons of the butter and cook until liquid evaporates. Season with salt and ground black pepper.
Put flour in a plate. Pound the chicken breasts until they are all about 3/4 inches thick. Season with salt and black pepper and dredge into flour.
Melt the remaining butter and oil until in a large skillet. Cook the chicken breasts until browned on each side.
Top each piece of meat with about 1-2 Tbsp of spinach and a slice of mozzarella. Carefully pour tomato sauce into the pan around the chicken, but do not to cover the meat. Cook uncovered for about 15 minutes.