Chicken Florentine
User Reviews
5
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Servings
4
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Course
Main Course
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Cuisine
French
Chicken Florentine
Description
Chicken Florentine involves flattening boneless, skinless chicken breasts, seasoning, and coating them lightly with flour before pan-searing until cooked through. The pan drippings are deglazed with dry white wine and combined with chicken broth, shallots, garlic, and Italian herbs to create a flavorful simmering sauce. The sauce reduces for about 10 minutes to intensify flavors, then it is thickened with a cornstarch slurry. Fresh baby spinach is added to wilt gently, followed by heavy cream and Parmesan cheese to create a smooth, creamy sauce that envelops the chicken. The dish balances the tender chicken with a rich, silky sauce that carries subtle herbal and cheesy elements.
This preparation suits a main course pairing well with simple sides like rice, pasta, or steamed vegetables to complement its creamy texture and herby taste. The recipe notes that larger chicken breasts can be halved to create evenly sized portions for cooking consistency.
Ingredients
- 2 Tbsp olive oil divided
- 4 (6 oz each) chicken breast pounded to even 1/2-inch thickness, boneless, skinless
- salt and black pepper
- 1/4 cup all-purpose flour
- 1/3 cup chopped shallot (1 small)
- 1 Tbsp minced garlic (3 cloves)
- 3/4 cup dry white wine such as sauvignon blanc
- 1 1/4 cups chicken broth low-sodium
- 1 tsp Italian seasoning or Herbs de Provence
- 1 Tbsp cornstarch mixed with 1 1/2 Tbsp low-sodium chicken broth
- 6 oz. baby spinach (6 packed cups)
- 1/2 cup heavy cream
- 1/2 cup (1 oz) finely shredded Parmesan Cheese
Instructions
- Heat 1 Tbsp olive oil in a 12-inch skillet over medium-high heat.
- Season both sides of flattened chicken breasts with salt and pepper. Pour flour into a shallow dish then dredge each side of chicken breast in flour to evenly coat then shake off excess.
- Transfer chicken breasts to skillet. Let cook about 4 to 5 minutes per side until cooked through (should register 165 degrees in center on an instant read thermometer). Transfer chicken to a plate.
- Return skillet to heat over medium-low. Add remaining 1 Tbsp olive oil.
- Add shallot and saute 1 minute. Add garlic and saute 20 seconds longer.
- Pour in white wine while scraping up browned bits from bottom of pan. Pour in chicken broth and add Italian seasoning. Increase heat to medium-high and bring to a simmer.
- Once simmering return to medium-low heat and let simmer until reduced by about 2/3, about 10 minutes.
- Whisk together the cornstarch with the 1 1/2 Tbsp chicken broth. Whisk into reduced chicken broth mixture in skillet.
- Add spinach, cook and toss until sauce is thick and spinach wilts.
- Pour in cream and add cheese. Stir to melt. Remove from heat.
- Return chicken to spinach mixture in pan. Spoon sauce over and serve.
Notes
- For larger chicken breasts around 12 ounces, slice them horizontally through the thickness to create two even 6-ounce pieces for better cooking consistency and portioning.
User Reviews
Overall Rating
5
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