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This Chicken Florentine is made with lightly floured chicken, cooked until tender and golden brown and nestled in a rich parmesan cream sauce.
Helpful Products To Make This Recipe
30-Minute Chicken Florentine
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
2 large boneless, skinless chicken breasts
kosher salt and black pepper, to taste
3/4 teaspoon garlic powder
Flour for dredging
2 tablespoons butter, divided
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup dry white wine (or chicken broth)
1/4 cup chicken broth
1/4 teaspoon Italian seasoning
3/4 cup heavy cream
2 cups loosely-packed fresh baby spinach
1/3 cup freshly-grated Parmesan cheese
Cut the chicken breasts in half horizontally to get 4 thinner pieces. Season each side of the chicken with garlic powder, salt and pepper. Coat the chicken in flour on all sides and then shake off any excess flour.
In a large skillet, heat the oil and 1 tablespoon of butter over medium-high heat. When butter has melted, add the chicken and cook until golden brown and cooked through, about 4-5 minutes per side. (Chicken is done when it reaches an internal temperature of 165 degrees F.) Carefully transfer the chicken to a plate and tent with foil to keep warm.
Add the remaining tablespoon of butter, and when melted, add garlic and cook for 30 seconds, or until fragrant. Add the wine, chicken broth and Italian seasoning. Scrape the bottom of the pan with a spatula to release any browned bits. Bring the liquid to a simmer and cook for 3-5 minutes or has reduced by half.
Reduce the heat to medium-low and add the cream. Continue to gently simmer (See Note) until the sauce reduces, stirring often, about 3 to 5 minutes. Stir in the spinach and Parmesan cheese. Return chicken to the pan, pour sauce on top and allow to heat through. Serve immediately.
Note: Whole milk and cream products should not be heated to a boil as it causes a separation of the milk parts (fats and water) resulting in a broken sauce.
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