Chicken Florentine
User Reviews
5.0
15 reviews
Excellent
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Servings
4
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Course
Main Course
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Cuisine
French
Chicken Florentine
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This enticing smothered Chicken Florentine recipe is a French dish made with tender chicken breasts that are pan seared until beautifully golden brown then they are covered in a rich and creamy spinach pan sauce.
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Ingredients
- 2 Tbsp olive oil, divided
- 4 (6 oz each) boneless skinless chicken breasts, pounded to even 1/2-inch thickness*
- 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 low-sodium chicken broth
- 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
- *2 (12 oz each) chicken breasts work well here too, just halve them through the thickness to create 4 (6 oz) portions total.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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