Chicken Florentine
A classic dish featuring tender chicken breasts in a creamy spinach sauce, perfect for a quick yet elegant meal.
Ingredients
- 2 tablespoons olive oil (divided)
- 4 pieces boneless, skinless chicken breasts (about 6 ounces each, pounded to ½-inch thickness)
- Salt and black pepper to taste
- ¼ cup all-purpose flour
- ⅓ cup chopped shallot (approximately 1 small shallot)
- 1 tablespoon minced garlic (around 3 cloves)
- ¾ cup dry white wine (such as sauvignon blanc)
- 1¼ cups low-sodium chicken broth
- 1 teaspoon Italian seasoning (or Herbs de Provence)
- 1 tablespoon cornstarch (mixed with 1½ tablespoons chicken broth)
- 6 ounces baby spinach (about 6 packed cups)
- ½ cup heavy cream
- ½ cup finely shredded parmesan cheese (about 1 ounce)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then dredge in flour, shaking off excess.
- Cook chicken for 4-5 minutes per side until golden brown and cooked through (165°F). Transfer to a plate.
- Reduce heat to medium-low, add remaining olive oil, shallots, and sauté for 1 minute. Add garlic and cook for 20 seconds.
- Pour in white wine, scraping up browned bits. Add chicken broth and Italian seasoning. Simmer until reduced by two-thirds (about 10 minutes).
- Stir in cornstarch mixture to thicken the sauce. Add spinach and cook until wilted.
- Pour in heavy cream and stir in parmesan until melted and smooth. Return chicken to pan, spooning sauce over it.
- Let sit for a minute to meld flavors, then serve.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid curdling.