Chicken Florentine
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
600 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Florentine
Description
In Chicken Florentine, thin chicken breasts are seasoned, lightly dredged in flour, and pan-seared in a mixture of olive oil and butter until cooked through with a golden crust. Meanwhile, fresh baby spinach is sautéed with sliced garlic in olive oil until wilted and seasoned with salt and pepper.
The sauce combines garlic, shallots, chicken stock, and dry white wine, reduced before heavy cream and finely grated Parmesan cheese are stirred in to create a luscious, smooth sauce that coats the chicken cutlets. Chopped frozen spinach mixed into the sauce adds texture and green color, balanced by fresh minced parsley for brightness.
This dish is suited for plating as a main course where the rich sauce enhances the chicken's hearty texture, complemented by the garlicky spinach side. It pairs well with simple starches like rice or pasta to absorb the creamy sauce.
Boneless skinless chicken thighs can substitute breast cutlets with longer cooking time needed. Leftovers store up to three days and reheat gently to preserve sauce texture and chicken moistness.
Ingredients
- 3 large chicken breast filleted and pounded flat
- flour for dredging
- 3 tablespoons olive oil
- 6 tablespoons butter divided
- 3 cloves garlic minced
- 1 large shallot minced
- 1 cup chicken stock low sodium
- 3/4 cup white wine dry
- 1 1/4 cups heavy cream
- 3/4 cup parmigiano reggiano finely grated
- 4 ounces spinach thawed, drained, and chopped, frozen
- 3 tablespoons flat-leaf parsley minced, Italian
- salt to taste
- black pepper to taste
For the spinach
- 16 ounces spinach fresh baby
- 1/4 cup olive oil
- 5 cloves garlic sliced
- salt to taste
- black pepper to taste
Instructions
For the spinach
- Saute the garlic in a 1/4 cup of extra virgin olive oil over medium heat.
- Once the garlic turns lightly golden add the spinach and mix with tongs to coat with the garlic oil. If the spinach is dry add 2 ounces of water to help steam. Cover with a tight lid.
- After 1-2 minutes the spinach will have wilted. Remove the lid and turn off the heat. Season with salt and pepper to taste and set aside.
For the Chicken Florentine
- Pat the chicken dry and season well with salt and pepper on both sides. Dredge the chicken in flour on all sides and shake off the excess. Place the floured cutlets on parchment paper and set aside.
- Heat a large skillet to medium heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter to the pan and once hot add the chicken pieces. Do not crowd the pan. Sear the chicken for 3 minutes per side (or until cooked through) then place on a plate lightly tented with foil. Work in batches, using more butter and oil if required, and set all chicken aside.
- Turn the heat down to medium-low and add the shallots to the pan and saute for 2 minutes or until they begin to soften. Next, add the garlic and continue to cook for another 1-2 minutes or until fragrant.
- Add the wine and chicken stock and turn heat to high. Scrape the bottom of the pan with a wooden spoon to dislodge all of the brown bits. Once the liquid reduces by half (about 3 minutes) turn the heat down to medium.
- Add the cream and spinach and simmer for a few minutes or until the sauce starts to thicken.
- Taste test the sauce and season with salt and pepper to taste. Return the chicken, its collected juices, and the grated Parmigiano to the pan and simmer for about 2 minutes or until the chicken is hot again.
- Add the parsley, mix together, then remove the pan from the heat. Drain the garlic spinach of any accumulated water then place on a platter. Serve the chicken on top of the garlic spinach. Enjoy!
Notes
- Boneless skinless chicken thighs can replace breasts but require longer cooking (approx. 6 minutes per side).
- Pound chicken breasts to ½" thickness for even cooking and tender texture.
- Leftovers keep up to 3 days; reheat in microwave or stovetop over medium heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 6.6g | 2% |
| Protein | 51g | 102% |
| Fat | 37.6g | 58% |
| Saturated Fat | 18.3g | 92% |
| Cholesterol | 197mg | 66% |
| Sodium | 738mg | 31% |
| Potassium | 1017mg | 22% |
| Fiber | 2.7g | 11% |
| Sugar | 0.8g | 2% |
| Calcium | 237mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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