Chicken Florentine

This enticing smothered Chicken Florentine recipe is a French dish made with tender chicken breasts that are pan seared until beautifully golden brown then they are covered in a rich and creamy spinach pan sauce.

📝 Ingredients

• 2 Tbsp olive oil, (divided)
• 4 (6 oz each) boneless skinless chicken breasts, (pounded to even 1/2-inch thickness*)
• Salt (and black pepper)
• 1/4 cup all-purpose flour
• 1/3 cup chopped shallot ((1 small))
• 1 Tbsp minced garlic ((3 cloves))
• 3/4 cup dry white wine, (such as sauvignon blanc)
• 1 1/4 cups low-sodium chicken broth
• 1 tsp Italian seasoning (or Herbs de Provence)
• 1 Tbsp cornstarch (mixed with 1 1/2 Tbsp low-sodium chicken broth)
• 6 oz. baby spinach ((6 packed cups))
• 1/2 cup heavy cream
• 1/2 cup (1 oz) finely shredded parmesan cheese

👨‍🍳 Instructions

1. 1Heat 1 Tbsp olive oil in a 12-inch skillet over medium-high heat.
2. 2Season both sides of flattened chicken breasts with salt and pepper. Pour flour into a shallow dish then dredge each side of chicken breast in flour to evenly coat then shake off excess.
3. 3Transfer chicken breasts to skillet. Let cook about 4 to 5 minutes per side until cooked through (should register 165 degrees in center on an instant read thermometer). Transfer chicken to a plate.
4. 4Return skillet to heat over medium-low. Add remaining 1 Tbsp olive oil.
5. 5Add shallot and saute 1 minute. Add garlic and saute 20 seconds longer.
6. 6Pour in white wine while scraping up browned bits from bottom of pan. Pour in chicken broth and add Italian seasoning. Increase heat to medium-high and bring to a simmer.
7. 7Once simmering return to medium-low heat and let simmer until reduced by about 2/3, about 10 minutes.
8. 8Whisk together the cornstarch with the 1 1/2 Tbsp chicken broth. Whisk into reduced chicken broth mixture in skillet.
9. 9Add spinach, cook and toss until sauce is thick and spinach wilts.
10. 10Pour in cream and add cheese. Stir to melt. Remove from heat.
11. 11Return chicken to spinach mixture in pan. Spoon sauce over and serve.