This Chicken Florentine is a quick, yet decadent dinner! Tender and juicy chicken breasts are simmered with spinach, garlic, and seasonings in a rich, flavorful cream sauce. Ready in just 20 minutes!
½cup dry white wine(can sub with chicken or vegetable broth)
½cupchicken broth
½cupheavy whipping cream
2cupsfresh spinach
2tablespoonsParmesan cheese
Instructions
Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual). Season with salt and pepper.
Heat oil in a large skillet over medium heat. Add chicken and brown on both sides until golden brown (about 4-5 minutes per side), working in batches if necessary.
Remove chicken to a plate and cover to keep warm.
Add butter to the skillet and melt. Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
Stir in flour until no white remains.
Add wine, broth, and cream. Bring to a simmer over medium heat and cook until slightly thickened, scraping the bottom to loosen any browned bits if necessary.
Stir in the spinach and Parmesan and return chicken to the pan.
Cover and reduce heat to medium-low and allow to heat through. Chicken is done when it reaches an internal temperature of 165 degrees F.
Video
Notes
Tips:
Slice the chicken. Be sure you slice each chicken breast in half lengthwise so you have thinner pieces of chicken. They cook more quickly and evenly that way!
Don't touch! While you're browning the chicken on each side, leave it alone. This is how you achieve that crispy, golden-brown exterior. After 4-5 minutes, give it a little shove. If it moves easily, it's ready to be flipped. If it sticks, it's not ready to be flipped yet.
Storage:Leftover chicken Florentine will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, thaw in the fridge if frozen then warm on low on the stove until heated through.