Chicken Florentine

Name: Chicken Florentine
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 4 servings
Cuisine: French
Ingredients: 1/4 cup all-purpose flour; 1 1/2 teaspoons fine salt, divided; 1 1/2 teaspoons ground black pepper, divided; 2 large boneless, skinless chicken breasts (about 1 pound 6 ounces total); 3 tablespoons olive oil; 2 tablespoons unsalted butter; 2 medium shallots, finely chopped (about 1/2 cup); 5 cloves garlic, finely chopped; 1 cup dry white wine; 2 teaspoons Dijon mustard; 3/4 cup heavy cream; 3 cups lightly packed baby spinach; Parmigiano-Reggiano cheese, for grating; 1 tablespoon finely chopped parsley, optional

Chicken Florentine features browned chicken breasts nestled in a rich, garlicky spinach cream sauce, offering an easy yet impressive weeknight meal.

⭐ 4.2 (20 reviews) Prep: 20 minCook: 17 minTotal: 37 minYields: 4 servings

Category Tags:

Dinner

Cuisine Tags:

French

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Instructions

Combine 1/4 cup flour, 1 teaspoon salt, and 1 teaspoon black pepper in a shallow dish.
Slice 2 large boneless, skinless chicken breasts horizontally to create 4 equal 1/2-inch thick cutlets.
Coat each cutlet in the flour mixture, shaking off excess.
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Brown chicken cutlets in batches for 2 to 3 minutes per side until golden.
Cook the flipped chicken for 1 minute more until it releases easily, then transfer to a plate and set aside; do not clean the skillet.
Add 2 tablespoons butter and 2 chopped shallots to the skillet; cook over medium heat, scraping up browned bits, for 1 to 2 minutes until softened.
Stir in 5 chopped garlic cloves; cook for 1 minute until fragrant and golden.
Pour in 1 cup dry white wine, bring to a boil over medium-high heat, and reduce for about 4 minutes, scraping up browned bits until the pan is saucy.
Stir in 2 teaspoons Dijon mustard, the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 3/4 cup heavy cream. Simmer over medium heat for 2 minutes until slightly thickened.
Add 3 cups baby spinach; stir for 1 minute until wilted.
Return the chicken and any plate juices to the skillet, browned-side up. Cook over medium heat for about 3 minutes until the sauce thickens and the chicken reaches 160 F internally.
Grate Parmesan cheese to taste over the chicken, sprinkle with 1 tablespoon chopped parsley if desired, and serve immediately.