Poulet à la florentine

Ingrédients

• 4 chicken breast cutlets (1/4 inch thin)
• 1 teaspoon garlic powder
• Salt and pepper
• 1/3 cup all-purpose flour (for dredging)
• Olive oil (for the pan)
• 2 tablespoons unsalted butter
• 3 cloves fresh garlic, minced
• 1/4 cup dry white wine (Pinot Grigio, Sauvignon Blanc)
• 1/2 cup chicken broth (plus more as needed)
• 1 cup heavy cream
• 1/4 cup grated parmesan cheese (plus more for garnish)
• 2 cups baby spinach (packed)

Préparation

1. 1

   Season chicken cutlets with garlic powder, salt (about ½ teaspoon per cutlet), and ground black pepper. Then, dredge the chicken with a light coating of flour on both sides, shaking off any excess.

2. 2

   Heat a few drizzles of olive oil in a large skillet over medium heat. Cook the chicken cutlets on both sides until cooked through and slightly golden brown, about 4 minutes per side. Remove from the pan and set aside.

3. 3

   Do not wipe the skillet clean. To make the sauce, melt the butter and sauté minced garlic for 1 minute until fragrant. Then, stir in the white wine and simmer until reduced by about half.

4. 4

   Next, add the chicken broth and heavy cream. Simmer on low for about 2 minutes until slightly thickened, stirring. Season with salt and pepper to taste.

5. 5

   Stir in grated parmesan cheese until incorporated into the sauce. Then, add the spinach and stir until softened for a few seconds.

6. 6

   Return chicken cutlets to the pan and simmer for another 2 minutes until the sauce is thickened. Serve warm. Enjoy!