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Chicken Florentine
Chicken Florentine
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy white wine and spinach sauce smothered chicken breasts—an elegant and simple one-pan meal perfect for any night.
Ingredients:
  • 1/4 cup all-purpose flour
  • 3/4 tsp. kosher salt, divided
  • 2 (10-oz. each) boneless, skinless chicken breasts, cut in half horizontally
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
  • 3/4 cup heavy whipping cream
  • 1/2 tsp. black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp. dried oregano
  • 1/8 tsp. dried thyme
  • 1/8 tsp. dried marjoram
  • 1 (5-oz.) pkg. fresh baby spinach (about 4 cups packed)
  • 1/4 cup roughly chopped fresh basil (from 1 [.25-oz.] pkg.)
  • 1 oz. Parmesan cheese, finely shredded (about 1/4 cup)
Instructions:
  • Prepare your mise en place.
  • In a medium bowl, combine flour and 1/4 teaspoon of salt. Add chicken cutlets one at a time, ensuring they are evenly coated with the flour mixture. Shake off any excess flour and place the coated cutlets on a plate.
  • Preheat a large skillet over medium-high heat. Add butter and oil, and cook until the butter is frothy, around 30 seconds. Place the chicken in a single layer, cooking until browned and reaches an internal temperature of 165°F, about 8 minutes. Transfer the chicken to a wire rack.
  • Pour the wine into the skillet and cook over high heat, stirring occasionally and scraping the bottom to release the flavorful brown bits, until it is reduced by half, which should take about 1 minute. Next, add the stock, cream, black pepper, garlic, oregano, thyme, marjoram, and the remaining 1/2 teaspoon of salt. Bring everything to a simmer over medium-high heat and continue to cook, stirring occasionally until slightly thickened, around 4 minutes.
  • Add the spinach and stir constantly until it wilts, which should take about 1 minute.
  • Add the chicken back to the skillet and cook over medium-high heat, turning it once, until heated through for about 1 minute. Take the skillet off the heat and sprinkle with basil and Parmesan, swirling them together to combine.

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