Chicken Florentine

Chicken Florentine is made with pan fried chicken in a decadent creamy sauce with spinach and mushrooms. A great special occasion meal.

Course Main Course

Cuisine American

Keyword chicken, chicken breast, Spinach, weeknight dinner

Prep Time 15

Cook Time 30

Servings

Calories 703kcal

Ingredients

1/2 cup all purpose flour
3/4 teaspoon granulated garlic
3/4 teaspoon salt
1/2 teaspoon black pepper
3 chicken breasts halved lengthwise into 6 cutlets
3 tablespoons olive oil
2 tablespoons butter
2 cups sliced crimini mushrooms
1/4 cup shallots diced
4 cloves garlic minced
1/2 cup dry white wine such as pinot gris or chardonnay
1/2 cup low-sodium chicken broth
1 cup heavy cream room temperature
1/2 cup Parmesan cheese freshly grated

Instructions

Combine flour, granulated garlic, salt and pepper together on a shallow plate. Dredge chicken in seasoned flour. Shake off any excess.
Heat 2 tablespoons olive oil in the pan fry the chicken in batches, until they are golden brown on both sides but not cooked through completely (they will finish cooking in the sauce). Add remaining tablespoon of olive oil if needed in between batches. Transfer to a plate and repeat until all chicken is browned.
In the same skillet, melt butter and saute mushrooms and shallots until the mushrooms start to brown and the shallots have softened. About 5 minutes. Add in garlic and cook until fragrant, about 30 seconds more.
Pour in white wine and use a wooden spoon to scrape up the browned bits that have stuck to the bottom of the pan, that is where all the flavor is. Add in the chicken broth. Bring to a boil and then reduce heat.
Slowly whisk in heavy cream. Make sure the heavy cream is at room temperature so that when you add it to the pan, it doesn't curdle. Whisk in Parmesan cheese and cook until it melts.
Add in the spinach and cook until wilted. Return chicken to the pan and cook until chicken is cooked through (165 degrees F on a meat thermometer). Season to taste with salt and pepper and serve.

Notes

To help prevent the cream from curdling when adding to the sauce make sure that it is room temperature. You can also stir 1 tablespoon of the hot wine/chicken broth into the cream before adding it, this will temper the cream.

If you don't have granulated garlic, you can use garlic powder. If you only have garlic salt, you can use that but omit the additional salt.

Nutrition information for estimation purposes only

Nutrition