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Chicken Florentine







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Chicken Florentine

Pan seared chicken breasts with a spinach cream sauce.

Chicken Florentine recipe

servings: 3

total time: 25 minutes

recipe by: 

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



Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve the chicken with topped with the sauce.

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