Chicken Florentine
Golden chicken cutlets in a creamy Parmesan spinach sauce, restaurant elegance from one humble skillet.
Ingredients (serves 4)
- 4 chicken breast
- 4 cups spinach
- 1 cup heavy cream
- 0.5 cup Parmesan
- 4 cloves garlic
- 2 tbsp olive oil
- 2 tbsp butter
- 0.5 cup chicken stock
- 0.25 cup all-purpose flour
- salt and black pepper
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Save this recipeInstructions
- 1
Slice the chicken breasts in half horizontally, season with salt and pepper, and dredge lightly in the flour.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat and cook the cutlets 4 minutes per side until golden and 165°F. Move to a plate.
- 3
Melt the butter over medium heat and cook the minced garlic for 30 seconds until fragrant.
- 4
Pour in the chicken stock and heavy cream and simmer 3 minutes until slightly thickened.
- 5
Stir in the spinach by the handful until wilted, then melt in the grated Parmesan.
- 6
Return the chicken to the pan, spoon the creamy spinach sauce over the top, and warm through for 2 minutes before serving.
