Chicken Florentine
Tender chicken breasts seared and served in a rich, creamy spinach sauce with garlic, wine, and cream cheese, offering a comforting and flavorful meal ideal for dinner.
Equipment
- 1 meat tenderizer for pounding chicken breasts
- 1 skillet for cooking chicken and sauce
- 1 microwave for tempering half and half
- 1 silicone spatula for deglazing skillet
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian seasoning
- ½ cup flour
- ¼ cup finely shredded Parmesan cheese
- 1 teaspoon garlic powder
- 4 cloves garlic minced
- 1 ½ cups white wine or chicken broth
- 1 cup half and half
- ⅓ cup softened cream cheese
- 3 cups fresh spinach
- ½ fresh lemon or 1.5 tablespoons lemon juice optional
- Fresh parsley for garnish
Instructions
- Place plastic wrap over each chicken breast and pound to about ½ inch thickness.
- Pat chicken dry and coat evenly with the flour mixture made from salt, pepper, Italian seasoning, flour, Parmesan, and garlic powder.
- Heat butter and olive oil in a skillet over medium-high heat.
- Add chicken breasts, cover, and cook 4-5 minutes on each side until golden brown, cooking in batches if necessary. Remove and set aside.
- Turn heat off, add wine or broth, then return to medium heat and scrape skillet bottom to deglaze.
- Reduce liquid by half, about 6-7 minutes, adding minced garlic during the last minute.
- Temper half and half by heating briefly in microwave, then gradually stir into skillet, bring to gentle bubble, reduce heat to low.
- Stir in softened cream cheese until smooth.
- Add spinach and cook until wilted; optionally stir in lemon juice.
- Return chicken and any juices to skillet, cover and heat through.
- Garnish with fresh parsley and serve.
Notes
- Use chicken broth instead of wine for milder flavor.
- Serve with pasta or rice for a complete meal.
- Store leftovers in airtight container up to 3 days.
- Add extra lemon juice for brighter taste.