Creamy Chicken Florentine
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- 2 large boneless, skinless chicken breasts
- 1/2 tsp garlic powder
- Salt & black pepper to taste
- All-purpose flour for dredging
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 3 cloves garlic, minced
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1/4 cup chicken broth
- 1/4 tsp Italian seasoning
- 1 cup heavy whipping cream
- 2 cups fresh baby spinach, loosely packed
- 1/2 cup Parmesan cheese, freshly grated
Ingredients
Instructions
1. Prepare and Sear the Chicken
- Slice breasts: Cut chicken breasts in half lengthwise to create 4 thin cutlets
- Season: Rub both sides evenly with garlic powder, salt, and pepper.
- Dredge: Coat each piece lightly in flour, shaking off any excess.
- Sear: Melt 1 tablespoon of butter with the olive oil in a skillet over medium-high heat.
- Brown: Cook chicken for 4–5 minutes per side until golden brown.
- Rest: Remove the pan from heat, transfer chicken to a plate, and set aside.
2. Build the Florentine Sauce
- Sauté aromatics: Return the skillet to medium heat, melt the remaining 1 tablespoon of butter, and add the minced garlic.
- Fragrance: Stir constantly for 30 seconds until fragrant, being careful not to burn it.
- Deglaze: Pour in the white wine, chicken broth, and Italian seasoning.
- Reduce: Simmer for 3–5 minutes, scraping up the browned bits from the bottom of the pan, until the liquid is noticeably reduced by half.
3. Thicken and Combine
- Cream: Stir in the heavy cream and let it bubble gently for 2 minutes.
- Wilt: Toss in the fresh baby spinach and stir until it begins to wilt into the sauce.
- Simmer: Return the chicken and its juices back to the skillet.
- Thicken: Cook over medium heat for 4–5 minutes until the chicken is heated through and the sauce thickens.
- Finish: Sprinkle freshly grated Parmesan cheese over the top, adjust salt and pepper to taste, and serve immediately.
📝 Culinary Notes & Tips
- Wine Substitutions: If you prefer to cook without alcohol, replace the 1/2 cup of white wine with an additional 1/2 cup of chicken broth mixed with 1 tablespoon of fresh lemon juice for acidity.
- Cheese Quality: Always use freshly grated Parmesan from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, which can make your cream sauce grainy.
- Sauce Consistency: Cream sauces thicken significantly as they cool. If your sauce becomes too thick before serving, stir in a splash of chicken broth or water to loosen it up.
- Serving Suggestions : This dish pairs perfectly over a bed of fettuccine pasta, alongside roasted potatoes, or with a crusty piece of French bread to soak up the extra sauce.