Chicken Florentine

Tender, seasoned chicken cutlets smothered in a a creamy, garlic, spinach sauce.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 533kcal

½ cup all-purpose flour
2 large chicken breasts, cut in half lengthwise (you'll end up with 4 thin chicken breasts)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
1-2 Tablespoons oil (avocado or light olive oil)
1 Tablespoon butter (salted or unsalted)
3 cloves garlic, minced minced
½ cup dry white wine (can use chicken broth)
¼ cup low-sodium chicken broth
1 cup heavy whipping cream
½ cup freshly grated parmesan cheese (divided use)
¼ teaspoon Italian seasoning
⅛ teaspoon red pepper flakes (optional)
2 cups fresh baby spinach

To a bowl, add 1/2 cup all-purpose flour. Set aside.
In a small bowl, combine 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Season both sides of the 4 thin cut chicken breasts with seasoning mixture.
Then coat each chicken cutlet with the flour mixture. Set aside on a plate.
To a skillet over medium heat, add 1 Tablespoon oil and 1 Tablespoon butter. Once butter is melted and the skillet is hot, add chicken.
Cook each side of the chicken for 4-5 minutes or until each side is golden brown. You can add the remainder of the oil if it is needed.
Transfer the chicken to a plate.
To the skillet, add 3 cloves garlic, minced. Stir for 1 minute (or until fragrant.)
To the skillet (over medium heat), add 1/2 cup dry white wine and 1/4 cup low-sodium chicken broth. Stir for about 5 minutes or until the liquid is slightly reduced.
Add in 1 cup heavy whipping cream, 1/2 cup freshly grated parmesan cheese, 1/4 teaspoon Italian seasoning and 1/8 teaspoon red pepper flakes (if using). Stir for 3-5 minutes or until thicker
Carefully taste to see if more salt and pepper are needed.
Add in 2 cups fresh baby spinach. Stir until the spinach is coated in the sauce.
Transfer the chicken back to the skillet.
Stir the spinach around for 3-5 minutes or until the spinach is wilted and the chicken is fully cooked to an internal temperature of 165F degrees.
Spoon the cream sauce over the chicken then serve!

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
You can double the cream sauce ingredients if you like a lot of sauce. Just make sure the skillet you are using is large enough to hold the extra sauce.