Florentine Chicken Breasts with Mustard Sauce

Florentine Chicken Breasts with Mustard Sauce



4 whole, skinless, boneless chicken breasts

1/2 lb. ricotta cheese

1/2 lb. fresh baby spinach

1/2 cup broccoli florets

salt and pepper; to taste

pinch of  dried thyme

pinch of dried tarragon

Mustard Sauce:

Dripping from the roasting pan

1/4 cup white wine

2 cups heavy cream

1-2 tablespoons Dijon Mustard

Preheat oven to 350 degrees.

Split the chicken breasts in the middle creating a pouch but not cutting all the way through; set aside.

In a bowl of a food processor fitted with a metal blade, add the spinach, broccoli, ricotta cheese and seasonings. Pulse until combined. Stuff each breast with the filling and place in a roasting pan. Bake for 1 hour. Remove cooked breasts from pan and place a baking sheet ; cover with foil. Meanwhile make the sauce.

Place the roasting pan on top of stove. Add the wine  and deglaze the pan, stirring. Add the heavy cream, whisking over medium-high heat. Whisk in mustard to taste. Watch the boiling sauce. It can boil over quickly. If it boils too much, lower the temperature a little bit. Boil until sauce is thickened. Serve with cooked chicken.

21 thoughts on “Florentine Chicken Breasts with Mustard Sauce

  1. This, right here. As soon as I have more than a few minutes to think about what I’m going to cook for dinner, I am making this. It wouldn’t even take that long!

    Maggie, you constantly amaze me with the wondrousness of your dishes and your photos. Even more wondrous is that you even take the time to read my quick hasty-tasy dinner posts, much less ‘like’ them. It makes my day when I see your little thumbnail pic come up below my posts. Thank you!

  2. i always find creating sauce for meat and poultry is too challenging but your recipe helped me overcome my fear. i tried it. It doesn’t take too long and it’s really good.

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