Chicken Florentine
This creamy chicken florentine is a great way to elevate any simple chicken dinner. It's creamy, garlicky, and so delicious. It's ready in 30 minutes or less, so it's perfect for weeknights.
Servings: 4 people
Calories: 565kcal
Ingredients
- 4 chicken breast cutlets ¼ inch thin
- 1 teaspoon garlic powder
- Salt and pepper
- ⅓ cup all-purpose flour for dredging
- Olive oil for the pan
Creamy sauce:
- 2 tablespoons unsalted butter
- 3 cloves fresh garlic, minced
- ¼ cup dry white wine Pinot Grigio, Sauvignon Blanc
- ½ cup chicken broth plus more as needed
- 1 cup heavy cream
- ¼ cup grated parmesan cheese plus more for garnish
- 2 cups baby spinach packed
Instructions
- Season chicken cutlets with garlic powder, salt (about ½ teaspoon per cutlet), and ground black pepper. Then, dredge the chicken with a light coating of flour on both sides, shaking off any excess.
- Heat a few drizzles of olive oil in a large skillet over medium heat. Cook the chicken cutlets on both sides until cooked through and slightly golden brown, about 4 minutes per side. Remove from the pan and set aside.
- Do not wipe the skillet clean. To make the sauce, melt the butter and sauté minced garlic for 1 minute until fragrant. Then, stir in the white wine and simmer until reduced by about half.
- Next, add the chicken broth and heavy cream. Simmer on low for about 2 minutes until slightly thickened, stirring. Season with salt and pepper to taste.
- Stir in grated parmesan cheese until incorporated into the sauce. Then, add the spinach and stir until softened for a few seconds.
- Return chicken cutlets to the pan and simmer for another 2 minutes until the sauce is thickened. Serve warm. Enjoy!
Notes
- Make sure the chicken cutlets are sliced and pounded down to ¼ inch thin. This will help with fast and even cooking.
- Use freshly grated parmesan cheese. Store-bought pre-grated cheese contains starches that can make the sauce gritty.
- Sauce consistency: If too thick, add more broth as needed. If not thick enough, add more cream and cheese.
- Don't substitute the cream for milk or half-and-half. They are too thin and the sauce will not be creamy.
- Make ahead: You can make the entire dish ahead and refrigerate in containers. Reheat in the microwave oven.
- Add-ins: mushrooms, sundried tomatoes.
Disclaimer: Nutritional values are approximates only.
Nutrition
Calories: 565kcal | Carbohydrates: 13g | Protein: 42g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 197mg | Sodium: 446mg | Potassium: 827mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2562IU | Vitamin C: 7mg | Calcium: 128mg | Iron: 2mg