Description

Chicken Florentine is a classic dish that combines tender chicken, a rich creamy sauce, and fresh spinach. This elegant meal is perfect for a special dinner or a weeknight treat. The creamy white wine sauce with garlic, shallots, and Parmesan pairs perfectly with the chicken and spinach, making this dish flavorful and satisfying. Serve it with pasta or crusty bread to soak up all the delicious sauce! Let's dive into how to make this delightful dish

Ingredients

• 4 chicken cutlets
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 shallot, sliced
• 3 cloves garlic, minced
• ¾ cup dry white wine
• ¼ cup low sodium chicken broth
• ½ teaspoon Italian seasoning
• 1 cup heavy cream
• 4 cups baby spinach (about 4 ounces)
• ½ cup freshly grated Parmesan cheese

Preparation Method

Dredge the Chicken: In a shallow bowl, mix the all-purpose flour, salt, and freshly ground black pepper. Dredge the chicken cutlets in the flour mixture, ensuring both sides are evenly coated. This gives the chicken a light crust that helps lock in flavor.

Cook the Chicken: In a large skillet, melt 1 tablespoon of butter and heat 1 tablespoon of olive oil over medium-high heat. Once the butter is melted and the oil is hot, add the chicken cutlets to the skillet. Cook until the chicken is golden brown on both sides and fully cooked through, about 4-5 minutes per side depending on thickness. Once cooked, remove the chicken from the skillet, place it on a plate, and keep it warm in the oven on low.

Cook the Shallots & Garlic: In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the sliced shallots and cook for about 2 minutes, until softened. Reduce the heat to low, then add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Make the Sauce: Pour in the dry white wine, allowing it to deglaze the pan by scraping up any browned bits from the chicken. Next, add the chicken broth, Italian seasoning, and heavy cream. Bring the mixture to a simmer and allow it to cook, reducing the sauce by about half. This should take approximately 10-15 minutes, creating a thick and creamy sauce.

Add Spinach: Once the sauce has reduced, stir in the baby spinach. Cook just until the spinach wilts, which should take about 2-3 minutes. The spinach adds freshness to the rich sauce, balancing out the flavors.

Finish and Serve: Return the cooked chicken to the skillet, nestling it into the sauce to warm through. Right before serving, sprinkle the dish with freshly grated Parmesan cheese, adding a rich, savory flavor to the creamy sauce.

Serve and Enjoy: This Chicken Florentine is best served hot, paired with pasta, rice, or crusty bread to soak up all the sauce. The creamy sauce, tender chicken, and fresh spinach make this dish perfect for an elegant yet easy dinner

Tips and Conclusion

Bonus Tip:
For a bit of extra flavor, you can add a squeeze of lemon juice to the sauce before serving to brighten up the dish. You can also substitute the white wine with more chicken broth if you prefer a non-alcoholic version of the recipe.

Conclusion:
Creamy Chicken Florentine is a delicious, comforting dish that combines the richness of a creamy white wine sauce with the freshness of spinach and the savory taste of chicken. With its simple ingredients and elegant presentation, it’s perfect for both special occasions and casual dinners. Serve it with your favorite sides and enjoy a restaurant-quality meal right at home!