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Chicken Florentine Recipe

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Chicken Florentine is a classic Italian-inspired dish featuring tender, pan-seared chicken breasts smothered in a rich and creamy spinach sauce, perfect for an elegant yet easy dinner.

Ingredients

2 large boneless, skinless chicken breasts

Salt and pepper to taste

1/2 teaspoon garlic powder

1/4 cup all-purpose flour

2 tablespoons olive oil

2 tablespoons butter, divided

3 cloves garlic, minced

1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

1/4 cup chicken broth

1/4 teaspoon Italian seasoning

1 cup heavy cream

2 cups fresh baby spinach

1/2 cup freshly grated Parmesan cheese

Instructions

  1. Slice the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides with salt, pepper, and garlic powder. Dredge each piece in flour, tapping off any excess.
  2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken cutlets and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
  4. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the Italian seasoning and let the mixture simmer for 3-5 minutes until it reduces slightly.
  5. Lower the heat and add the heavy cream, stirring to combine. Allow the sauce to simmer for an additional 2 minutes until it thickens slightly.
  6. Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
  7. Return the chicken to the skillet, spooning some of the sauce over each piece. Sprinkle the grated Parmesan cheese on top and cook for another 2-3 minutes until the chicken is heated through and the cheese has melted.
  8. Optional: Add a splash of lemon juice for added brightness and garnish with fresh parsley before serving.

Notes

  • Substitute white wine with extra chicken broth for a non-alcoholic version.
  • Use thawed and drained frozen spinach if fresh is unavailable.
  • Dairy-free alternatives for cream include coconut cream or cashew cream.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of cream or broth to maintain sauce consistency.
  • Adding mushrooms or sun-dried tomatoes can vary the flavor.
  • Serve with pasta, rice, garlic bread, or a simple green salad.

Nutrition

Find it online: https://recipesbyjanet.com/chicken-florentine-recipe/