Poulet à la florentine

Ingrédients

• 2 large chicken breasts (cut in half lengthwise (butterflied))
• 1/2 teaspoon garlic powder
• 1/2 teaspoon each salt & pepper
• Flour for dredging (gluten-free flour works too)
• 1 Tablespoon olive oil
• 2 Tablespoons butter (divided)
• 8 oz mushrooms (sliced)
• 1/2 cup onion (chopped)
• 3 cloves garlic (minced)
• 1 cup dry white wine
• 1 cup chicken broth
• 1 pinch Italian seasoning
• 1 cup heavy whipping cream
• 2 cups loosely packed fresh baby spinach
• 1/2 cup freshly grated parmesan cheese

Préparation

1. 1

   Season each side of the chicken fillets with garlic powder, salt, and pepper. Place the chicken in a ziplock bag, add flour to the bag and coat the chicken in flour on all sides.

2. 2

   Add 1 tablespoon of the butter and oil to a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden. Remove the chicken to a plate.

3. 3

   Add the rest of the butter to the skillet, add the mushrooms and sautee them for about 4 - 5 minutes, until soft. Add the chopped onion and saute for another 2 - 3 minutes until onions are softened. Stir in the minced garlic and let it cook for about 30 seconds or so.

4. 4

   Add the wine, chicken broth, and Italian seasoning to the skillet, and stir everything. Let it cook for 3-5 minutes or until it's noticeably reduced.

5. 5

   Add in the cream and let it bubble for 2 - 3 minutes, then add the chicken back to the pan and cook, over medium heat, for another 4 minutes or until the chicken is cooked through and the sauce thickens up a bit. Finally, stir in the spinach.

6. 6

   Sprinkle the parmesan cheese over top of the chicken and sauce before serving, and season it with extra salt & pepper if needed.