Chicken Florentine

Originated in the region of Tuscany, this dish became popular in America in the early 1900s and has been a staple of Italian cooking within the states ever since. Combining tender chicken breast, spinach and a hearty, cream sauce, this makes for the perfect one pan dinner. Serve over your choice of pasta and it will not only be delicious but completely filling.







Recipe


Ingredients

2 large chicken breasts, cut in half lengthwise
1/2 tsp. garlic powder
Salt and pepper to taste
Flour for dredging
1 tbs. olive oil
2 tbs. butter, divided
3 cloves garlic, minced
1/2 cup dry white wine
1/4 cup chicken broth
1/4 tsp. Italian dry seasoning
1 cup heavy whipping cream
2 cups fresh baby spinach
1/2 cup freshly grated parmesan cheese

Instructions

1. Cut the chicken breast in half lengthwise so you have 4 thinner pieces. Season each side of the chicken with the garlic powder and salt and pepper. Coat the chicken in flour on all sides. 

2. Add the oil and 1 tablespoon of butter to the skillet over medium heat. Cook the chicken for 4-5 minutes/side until golden. Take the pan off the heat and remove the chicken to a plate.

3. Return the pan to the heat and add the rest of the butter and minced garlic. Let it cook for about 30 seconds or so.

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

5. Add in the cream and let it bubble for 2 minutes, then stir in the spinach.

6. Add the chicken back to the pan and cook, over medium heat, for another 4-5minutes or until the chicken is cooked through and the sauce thickens up a bit. Sprinkle the parmesan cheese over top of the chicken and sauce prior to serving, and season it with extra salt and pepper if needed.


 

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