Chicken Florentine
Chicken Florentine is a quick dinner recipe that combines tender chicken cutlets with wilted spinach and a delectable white wine cream sauce.
Servings: 4
Ingredients
- 4 chicken cutlets, 1 to 1 ½ pounds (see note)
- 2 tablespoons all purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- ½ cup finely chopped onion (1 small onion)
- ½ cup dry white wine (dry riesling, sauvignon blanc, pinot grigio)
- 8 ounces baby spinach, long stems removed or chopped (about 8 heaping cups)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ⅛ teaspoon nutmeg
- cooked pasta for serving, if desired (linguine is a good choice)
Instructions
- In a small bowl, combine flour, garlic powder, salt, and pepper. Dredge both sides of the chicken evenly in the flour mixture.4 chicken cutlets, 1 to 1 ½ pounds, 2 tablespoons all purpose flour, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4 to 5 minutes per side. Place the chicken on a clean plate, tent with foil, and set aside.2 tablespoons olive oil
- Turn the heat down to medium. In the same skillet, add butter, garlic and onion. Sauté until the onion is translucent, about 3 minutes. Add wine and cook, stirring, until wine has reduced by about half, 2 to 3 minutes.1 tablespoon butter, 3 cloves garlic, minced, ½ cup finely chopped onion, ½ cup dry white wine
- Add the baby spinach to the skillet and cook until wilted, stirring occasionally, about 2 minutes.8 ounces baby spinach, long stems removed or chopped
- Reduce heat; pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and nutmeg. Cook until the sauce thickens slightly, 2 to 3 minutes.1 cup heavy cream, ½ cup grated Parmesan cheese, ⅛ teaspoon nutmeg
- Return the cooked chicken breasts to the skillet, nestling them into the sauce. Cook for an additional 2 to 3 minutes to heat through.
- Taste and adjust seasoning with salt and pepper if needed. Garnish with additional grated Parmesan cheese and fresh parsley, if desired. Serve on cooked pasta of your choice.
Video
Notes
- Chicken cutlets; If you can’t find chicken cutlets or want to save money, buy chicken breasts and cut them into cutlets yourself. Using a sharp knife, slice the chicken breasts in half horizontally, creating 2 equally-sized pieces. If the cutlets are a bit uneven or thicker than you'd like, flatten them with the heel of your hand.
- Nutrition information is calculated for 1 ½ lbs. chicken (6 oz. servings), with spinach and sauce. It does not include pasta.
Nutrition
Serving: 6oz. chicken | Calories: 456kcal | Carbohydrates: 12g | Protein: 17g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 646mg | Potassium: 629mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6401IU | Vitamin C: 19mg | Calcium: 222mg | Iron: 2mg
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