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Chicken Florentine
Pan seared chicken breasts with a spinach cream sauce.
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servings: 3
total time: 25 minutes
recipe by: Rae
Ingredients
- 3 boneless, skinless chicken breasts
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 TBSP flour
- 3 TBSP freshly grated Parmesan cheese
- 4 TBSP olive oil
- 2 TBSP finely chopped shallots
- 1 TBSP finely chopped garlic
- 5 ounces baby spinach leaves
- 2 cups heavy cream
- kosher salt
- freshly ground black pepper
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Directions
- Trim the chicken breast of any extra fat or skin and pat dry with a paper towel. In a pie pan mix the salt, pepper, flour, and the Parmesan cheese. Coat the chicken breast with the flour mixture.
- Place a 10-inch skillet over medium-high heat and add the olive oil. Shake off the excess flour mixture from the chicken breasts and carefully place in a single layer into the hot pan. Cover the pan partially and allow the chicken to brown on one side.
- Turn the chicken over and reduce the heat to medium-low. Cook, partially covered, until the chicken is browned on the other side and reaches 165°F internal temperature.
- Turn the chicken over one more time, if needed, to finish cooking and achieve uniform browning on both sides. Transfer the chicken to a plate and set aside.
- Add the shallots and garlic to the pan and sauté until they are aromatic, being careful not to brown, add a tablespoon of water if they begin to brown. Add the spinach and stir until wilted. Pour in the heavy cream and a dash of salt & pepper. Simmer the sauce until it has reduced by about half. Taste the sauce and season with salt & pepper if needed.
- Serve the chicken with topped with the sauce.
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