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Chicken Florentine

This Chicken Florentine is made with crisp and juicy chicken breasts covered in a creamy white wine sauce with spinach.
Course Main Course
Cuisine Italian
Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Servings 4
Calories 480kcal
Author Dina

Equipment

Ingredients

  • 2 chicken breast cut in half lengthwise
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour for dredging
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 3 garlic cloves minced
  • 1/4 cup white wine
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 2 cups baby spinach moderately packed
  • 1/4 tsp Italian seasoning
  • 1/2 cup grated Parmesan cheese
US Customary - Metric

Instructions

  • Start by seasoning both sides of the chicken breast cutlets with salt and pepper (to taste).
  • Now add 1/2 cup of flour to a large plate and dredge both sides of the chicken in the flour.
  • Add 2 Tbsp of olive oil and 2 Tbsp of unsalted butter to a large pan and bring it to medium-high heat. Once the oil and butter are hot, sear both sides of the chicken until fully cooked. Remove and set aside.
    Steps to make Chicken Florentine: season and flour dredge the chicken, then pan sear it.
  • Bring the heat down to medium and add 3 minced garlic cloves to the same pan. Sauté for about 20 seconds or until the garlic is fragrant.
  • Then add 1/4 cup of white wine. Let it cook out for 1 minute. Then add 1/2 cup chicken broth and 1 cup heavy cream.
  • Let the sauce come to a simmer and add 2 cups of spinach.
    Steps to make Chicken Florentine: saute garlic, then add white wine, heavy cream, and spinach to the pan.
  • Once the spinach has wilted down after a few minutes of stirring, stir in 1/4 tsp Italian seasoning and 1/2 cup of grated parmesan cheese.
  • After the cheese is fully melted, add back the cooked chicken and serve with mashed potatoes or hot butter pasta.
    Steps to make Chicken Florentine: add Parmesan cheese and Italian seasonings to the cream sauce, then add the chicken back in.

Notes

  • Flatten the chicken- Slice the chicken breasts slim and pound them flat so they don't puff up too much while they cook.
  • Don't add cold chicken to the pan- Doing this will cool the hot oil/butter. Leave the chicken out from the fridge while you prep your ingredients so it can warm slightly.
  • Leave the chicken undisturbed- Wait for the crust to form while it sears so that the chicken won't tear when it's lifted out of the pan.
  • Use a mix of butter and olive oil- The olive oil has a high smoke point that keeps the chicken from burning, and the butter helps it brown to a delicious golden color.

Nutrition

Calories: 480kcal | Carbohydrates: 17g | Protein: 32g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 489mg | Potassium: 628mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2603IU | Vitamin C: 7mg | Calcium: 185mg | Iron: 2mg