30-Minute Creamy Chicken Florentine
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5.0
3 reviews
Excellent
30-Minute Creamy Chicken Florentine
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🙌🏻🍗🥬 Bring a taste of European elegance to your table by making this QUICK and EASY chicken Florentine! Juicy chicken cutlets are coated in a creamy sauce made with heavy cream, white wine, and Parmesan! Fresh spinach adds a pop of color and texture to this restaurant-quality dish!
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Ingredients
- 4 Thin-sliced boneless skinless chicken breasts (from 2 larger/thicker chicken breasts, or purchase thin-sliced breasts or cutlets)
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt plus more to taste if desired
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2 tablespoons shallots sliced thin (from about 1 large shallot)
- 3 to 4 cloves garlic finely minced
- ½ cup dry white wine (chardonnay, pinot grigio, sauvignon blanc are highly recommended; substitute with chicken broth only if absolutely necessary)
- ¼ cup reduced sodium chicken broth
- 1 tablespoon fresh Italian flat leaf parsley (or curly parsley) finely minced
- 1 teaspoon Italian seasoning
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 1 tablespoon water
- ⅓ cup Parmesan Cheese finely grated
- 2.5 ounces fresh baby spinach (about 2 heaping handfuls)
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Instructions
- Slicing - Slice two large chicken breasts in half vertically to create 4 thinner halves if you did not purchase thin-sliced chicken breasts. Set aside momentarily.
- Dredging - To a large plate or shallow bowl, add the flour, garlic powder, salt, pepper, and mix with a fork.
- Dredge all chicken pieces on both sides with the flour mixture. Allow chicken to rest here while you move on.
- Cooking the Shallots - To a large skillet, add 1 tablespoon butter, the olive oil, shallots, and cook over medium heat for about 3 minutes, or until shallots are lightly golden browned; stir and flip very frequently so they don't burn.
- Move the shallots over to one side of the pan to make room for the chicken, and add the 4 pieces of chicken. (Discard any remaining flour dredging mixture if there was any.)
- Cooking the Chicken - Cook chicken on each side for about 4-5 minutes, or until it's done and cooked through (165F) according to a thermometer. Tips - Use one and don't guess so that you don't accidentally either undercook (unsafe) or overcook (dry, unappetizing) the chicken. If the shallots are browning or burning, place them on top of the chicken breasts as they cook or simply remove them to a plate.
- Place the cooked chicken and shallots on a plate and set aside.
- Making the Sauce - To the same skillet (no need to wipe it out), add the remaining 1 tablespoon butter, garlic, and cook for 1 minute, or until garlic is fragrant. Stir continuously.
- Slowly pour in the wine, taking note that it WILL bubble up and steam when you first add it, so stand back a bit. Allow the wine to simmer for about 2 minutes. Tip - This is when the large portion of the actual alcohol content in the wine is cooking off and what remains is just the great flavor it lends.
- Add the chicken broth, parsley, Italian seasoning, and stir to combine.
- Add the heavy cream and stir to combine.
- Slurry - Make a cornstarch slurry by combing 1 tablespoon of cornstarch with 1 tablespoon water in a very small bowl or cup, and then add this to the skillet, and stir it into the creamy mixture. Allow the mixture to simmer for about 2 minutes, stir nearly constantly.
- Final Additions and Seasoning - Add the Parmesan, spinach, and stir to combine. Cook for about 2 minutes, or until the cheese has melted and the spinach has wilted. Stop and taste the cream sauce. If necessary, add more salt, pepper, garlic powder, or even a splash of wine. Seasoning Tips - If the sauce tastes at all flat or boring, it likely needs more salt so don't be afraid to add it. I usually add another 1-2 teaspoons since this is a large volume of sauce, chicken, spinach, etc. and you want this to taste restaurant-quality (so season it properly and don't be afraid or skimpy).
- Add the chicken back into the skillet, toss it around to coat it evenly, allow it to rewarm for about 1 minute before serving.
- Serving Suggestions - I like serving this with pasta or noodles of most any kind, mashed potatoes, rice, garlic or French bread, or some sort of carb to soak up the sauce.
- Storage - Recipe will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave for about 30 seconds, or as desired. This isn't a recipe that I recommend freezing due to the cream sauce which may not survive the freezing/thawing process very well.
Equipments used:
Nutrition Information
Show Details
Serving
1portion
Calories
524kcal
(26%)
Carbohydrates
14g
(5%)
Protein
31g
(62%)
Fat
36g
(55%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
160mg
(53%)
Sodium
886mg
(37%)
Potassium
679mg
(19%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2906IU
(58%)
Vitamin C
9mg
(10%)
Calcium
186mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 524kcal | 26% |
| Carbohydrates | 14g | 5% |
| Protein | 31g | 62% |
| Fat | 36g | 55% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 160mg | 53% |
| Sodium | 886mg | 37% |
| Potassium | 679mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2906IU | 58% |
| Vitamin C | 9mg | 10% |
| Calcium | 186mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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