Chicken Florentine
Chicken florentine: thin pan-fried chicken in a garlic, white wine and cream sauce with baby spinach and parmesan, made in one skillet. Serves 4.
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Ingredients
- 2 large boneless skinless chicken breasts cut in half lengthwise into 4 thinner pieces
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- all-purpose flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 1 cup heavy cream heavy or whipping cream
- 2 cups fresh baby spinach loosely packed
- 1/2 cup parmesan cheese freshly grated
Instructions
- Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Season both sides with the garlic powder and salt and pepper, then coat the pieces in flour.
- Add the olive oil and 1 tablespoon of the butter to a large skillet over medium-high heat. Cook the chicken 4 to 5 minutes per side, until golden. Take the pan off the heat and move the chicken to a plate.
- Return the pan to the heat and add the rest of the butter and the minced garlic. Cook for about 30 seconds.
- Add the wine, chicken broth and Italian seasoning to the skillet. Cook 3 to 5 minutes, until the liquid is noticeably reduced.
- Stir in the cream and let it bubble for 2 minutes, then stir in the spinach.
- Return the chicken to the pan and cook over medium heat 4 to 5 minutes, until the chicken is cooked through and reads 165°F on a food thermometer, and the sauce thickens a bit.
- Sprinkle the parmesan over the chicken and sauce. Season with extra salt and pepper if needed and serve.
Notes
Leftovers: refrigerate within 2 hours, eat within 3 to 4 days. Cream sauces freeze poorly. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 537kcalCarbohydrates: 5.9gProtein: 37.6gFat: 37.9gSodium: 375mgFiber: 0.4gSugar: 2.2g