Creamy Chicken Florentine
This creamy Chicken Florentine features tender pan-fried chicken in a delicious garlic spinach white wine cream sauce.
Equipment
- skillet
Ingredients
- 2 large chicken breasts
- ½ teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 3 cloves garlic minced
- ½ cup dry white wine
- ¼ cup chicken broth
- ¼ teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 2 cups fresh baby spinach (loosely packed)
- ½ cup freshly grated parmesan cheese
Instructions
- Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Season on both sides with the garlic powder and salt & pepper. Coat the chicken in flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Cook the chicken for 4-5 minutes/side until golden. Take the pan off the heat and remove the chicken to a plate.
- Return the pan to the heat and add the rest of the butter and the minced garlic. Let it cook for about 30 seconds or so.
- Add the wine, chicken broth, and Italian seasoning to the skillet. Let it cook for 3-5 minutes or until it's noticeably reduced.
- Add in the cream and let it bubble for 2 minutes, then stir in the spinach.
- Add the chicken back to the pan and cook, over medium heat, for another 4-5 minutes or until the chicken is cooked through and the sauce thickens up a bit. Sprinkle the parmesan cheese over top of the chicken and sauce prior to serving, and season it with extra salt & pepper if needed.
Notes
If you prefer the spinach to be a bit less wilted/cooked, add it to the skillet during the last couple minutes of cooking.
Nutrition
Serving: 1servingCalories: 509kcalCarbohydrates: 6gProtein: 31gFat: 38gSaturated Fat: 21gCholesterol: 180mgSodium: 463mgPotassium: 604mgFiber: 1gSugar: 1gVitamin A: 2598IUVitamin C: 8mgCalcium: 205mgIron: 1mg
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