Chicken Florentine Recipe
User Reviews
4.9
Chicken Florentine Recipe
Description
Chicken breasts are sliced, pounded to even thickness, and seasoned with salt, garlic powder, and black pepper. Coated in flour, they are pan-fried in olive oil until golden and cooked through. The skillet is then used to sauté minced shallots and garlic until translucent and aromatic. Diced red bell pepper and fresh baby spinach are added and cooked covered until the spinach wilts. Lowering the heat, cream cheese, chicken broth, half-and-half, and grated Parmesan are stirred in to form a smooth sauce that integrates the flavors of the vegetables and cheese. The chicken is returned to the pan, allowing the sauce and meat to meld before serving. This recipe balances tender chicken with a creamy, flavorful spinach sauce finished with a touch of Parmesan.
Ingredients
- 2 large chicken breast 8 ounces each, halved lengthwise, boneless skinless
- 1 teaspoon kosher salt (plus 1/4 teaspoon)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper fresh
- 1/4 cup all-purpose flour or gluten-free flour mix
- 1 1/2 tablespoons extra virgin olive oil (divided)
- 1/3 cup shallot chopped
- 2 cloves garlic (minced)
- 1/3 cup red bell pepper diced
- 9 ounces spinach from two bags, fresh baby
- 2 ounces cream cheese I like Philadelphia, 1/3 less fat
- 3/4 cup chicken broth
- 3 tablespoons half and half
- 1/4 cup Parmesan Cheese divided, grated
Instructions
- Gently pound the thicker end of the breast to 1/2-inch thickness so the chicken cooks evenly. Season chicken on both sides with 1 teaspoon salt, garlic powder and black pepper, to taste.
- Dredge each chicken piece in flour, shaking off any excess.
- Heat 1 tablespoon of olive oil in a large deep skillet over medium heat. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside and wipe the skillet.
- In the same skillet, reduce heat to medium-low and add the remaining 1/2 tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 2-3 minutes until they become fragrant and translucent.
- Add the bell pepper and spinach, season with a pinch of salt and pepper and cover, cook until the spinach wilts down stirring 2 to 3 times, about 4 to 5 minutes.
- Reduce the heat to low, and then add the cream cheese, chicken broth, half-and- half, 1/4 teaspoon salt and parmesan cheese and mix well until cream cheese is melted and the sauce is well combined.
- Return the chicken and any of its juices to the skillet with the spinach and let it simmer in the sauce for a few minutes until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1piece chicken with 1/2 cup spinach and sauce | |
| Calories | 291kcal | 15% |
| Carbohydrates | 11.5g | 4% |
| Protein | 31.5g | 63% |
| Fat | 13.5g | 21% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 100mg | 33% |
| Sodium | 632.5mg | 26% |
| Fiber | 2.5g | 10% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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