Chicken Florentine (Print Version)
# Ingredients:
→ Chicken Base
01 -
4 boneless skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
2 tablespoons butter
→ Chicken Dredge
04 -
1 teaspoon salt
05 -
½ teaspoon black pepper
06 -
2 teaspoons Italian seasoning
07 -
½ cup all-purpose flour
08 -
¼ cup finely shredded Parmesan cheese
09 -
1 teaspoon garlic powder
→ Florentine Sauce
10 -
4 cloves garlic, minced
11 -
1 ½ cups white wine or chicken broth
12 -
1 cup half and half
13 -
⅓ cup cream cheese, softened
14 -
3 cups fresh spinach
15 -
½ fresh lemon or 1.5 tablespoons lemon juice (optional)
16 -
Fresh parsley, for garnish
# Instructions:
01 -
Place plastic wrap over each chicken breast and use a meat tenderizer to pound until approximately 1/2-inch thick with uniform thickness throughout. Pat dry with paper towels.
02 -
Combine salt, pepper, Italian seasoning, flour, Parmesan cheese, and garlic powder in a shallow dish. Coat each chicken breast in the flour mixture, tapping off any excess.
03 -
Melt butter and olive oil in a large skillet over medium-high heat. Add chicken and cover the pan. Cook for 4-5 minutes per side until golden brown. If needed, cook in two batches to avoid overcrowding. Transfer cooked chicken to a plate.
04 -
Turn off the heat. Add the wine or broth to the pan, then set heat to medium. Use a silicone spatula to scrape the fond (browned bits) from the bottom and sides of the skillet to incorporate flavor. Reduce liquid by half, approximately 6-7 minutes. Add minced garlic during the final minute of reduction.
05 -
Temper the half and half by heating in the microwave for 40 seconds. Gradually add it to the skillet in small amounts, stirring continuously. Bring to a gentle bubble, then reduce heat to low.
06 -
Incorporate softened cream cheese into the sauce, stirring until completely smooth and combined. Add spinach and cook until soft and wilted. Stir in lemon juice if desired for brightness.
07 -
Return the chicken and any accumulated juices to the pan. Cover and heat through. Garnish with fresh parsley before serving.
# Notes:
01 -
For a thicker sauce, allow it to simmer longer after adding the cream cheese. For a thinner consistency, add a splash more broth or cream.