Chicken Florentine

This creamy chicken florentine is a great way to elevate any simple chicken dinner. It's creamy, garlicky, and so delicious. It's ready in 30 minutes or less, so it's perfect for weeknights.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Season 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. 2Heat 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. 3Do 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. 4Next, 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. 5Stir in grated parmesan cheese until incorporated into the sauce. Then, add the spinach and stir until softened for a few seconds.
6. 6Return chicken cutlets to the pan and simmer for another 2 minutes until the sauce is thickened. Serve warm. Enjoy!