Chicken Florentine
Servings: 6 servings
Calories: 428kcal
Ingredients
- 3 large boneless and skinless chicken breasts sliced lengthwise into 6 thin cutlets
- 1 teaspoon Kosher salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup all-purpose flour
- 1 Tablespoon olive oil
- 2 Tablespoons butter divided
- 2 cloves minced garlic
- 2 Tablespoons shallots sliced
- ½ cup dry white wine you can also use chicken stock or water as a substitute
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ½ cup freshly grated parmesan cheese
- 3 cups loosely packed baby spinach leaves
- ¼ cup sliced sun-dried tomatoes drained
Instructions
- Place the flour in a dish and set aside. Sprinkle the chicken with salt, pepper, Italian seasoning and garlic powder. Take each piece of chicken and dredge it in the flour, on all sides, shaking off any excess flour.3 large boneless and skinless chicken breasts, 1 teaspoon Kosher salt, 1 teaspoon pepper, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ cup all-purpose flour
- In a large skillet, add the olive oil and 1 tablespoon of butter over medium heat until butter is melted. Add the chicken cutlets. Cook the chicken until it turns golden brown and a food thermometer reads 165°F (74°C) in the thickest part, which should take about 4-6 minutes per side. (If you have very thin cutlets, it will take less; thick cutlets will take more time.)1 Tablespoon olive oil
- Once cooked, remove the chicken and place it on a plate lined with paper towels and tent with aluminum foil to keep warm. Leave about 1 tablespoon of drippings in the skillet and discard the rest.
- In the same skillet, add the minced garlic and shallots and cook, stirring frequently, for about 1 minute. Add the reserved tablespoon of flour mixture to the skillet. Stir constantly and cook for 2 minutes.2 cloves minced garlic, 2 Tablespoons shallots
- Gradually whisk in the dry white wine, scraping up the brown bits from the pan. Add the, chicken broth, and heavy whipping cream and continue to cook, stirring occasionally, until the mixture thickens, which should take about 5 to 8 minutes.½ cup dry white wine, ½ cup chicken broth, 1 cup heavy whipping cream
- Add the baby spinach to the skillet and cook until it wilts, which should take around 3 to 4 minutes. Remove the skillet from the heat.3 cups loosely packed baby spinach leaves
- Stir in the freshly grated parmesan cheese and the drained sun-dried tomatoes. Just before serving, return the cooked chicken cutlets to the skillet and turn the chicken to coat it in the sauce.½ cup freshly grated parmesan cheese, ¼ cup sliced sun-dried tomatoes
Notes
Storage:
- Refrigerator - Place leftover Chicken Florentine in an airtight container and store it in the refrigerator for up to 3 days.
- Freezer - If you want to freeze any leftovers, allow them to cool to room temperature. Add them to a freezer-safe container or heavy-duty freezer bag and store in the freezer for up to 2–3 months.
- Reheating - You can reheat the thawed leftovers in the microwave or on the stovetop.
Nutrition
Serving: 1serving | Calories: 428kcal | Carbohydrates: 15g | Protein: 31g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 784mg | Potassium: 761mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2253IU | Vitamin C: 8mg | Calcium: 166mg | Iron: 2mg