Chicken Florentine Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach leaves
- Juice of 1 lemon
- Extra grated Parmesan cheese for serving
Instructions:
- Season chicken breasts with salt and pepper. Dredge lightly in flour, shaking off the excess.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until golden on both sides and cooked through, about 5-6 minutes per side. Transfer to a plate and set aside.
- In the same skillet, reduce heat to medium. Add butter and garlic, sautéing until fragrant, about 1 minute.
- Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the pan. Stir in heavy cream, Italian seasoning, and grated Parmesan. Let sauce simmer until it starts to thicken, about 5 minutes.
- Stir in spinach and cook until the spinach wilts, about 2-3 minutes. Add lemon juice and stir to combine.
- Return the chicken to the pan and spoon the sauce over the breasts. Cook for an additional 3-4 minutes, until the chicken is heated through and the sauce has thickened to your desired consistency.
- Serve the Chicken Florentine with extra grated Parmesan and lemon wedges on the side. Pair with your favorite pasta or a side of roasted vegetables for a complete meal.
Notes:
For a healthier version, you can use half-and-half or milk instead of heavy cream, though the sauce will be less rich. Whole wheat flour can be used for dredging to incorporate more whole grains into your meal. Enjoy your homemade Chicken Florentine!