Chicken Florentine

1. 1

   saute chicken until it reaches 155 degrees internal temp, remove and cover with foil.

2. 2

   deglaze pan chicken stock and onion, reduce to 1/2.

3. 3

   Add cream cheese and cream, reduce by 1/2

4. 4

   Add asiago cheese and return chicken to the pan and remove from heat and cover.

5. 5

   Saute the bacon add the spinach and the garlic saute until wilted.

6. 6

   Plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.