Creamy Chicken Florentine
Chicken Florentine offers the elegance of restaurant-quality dining while being surprisingly straightforward to prepare at home. This dish comes together in just 30 minutes, featuring tender chicken cutlets enveloped in a rich, creamy spinach sauce. Prepared in a single skillet, it is a nearly complete meal that pairs wonderfully with pasta, rice, or crusty bread to soak up the delectable sauce.
Ingredients
- 4 chicken cutlets 1 to 1 1/2 pounds total
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil divided
- 1/2 teaspoon kosher salt divided (plus additional for seasoning)
- 1/4 teaspoon freshly ground black pepper divided (plus additional for seasoning)
- 2 medium shallots finely chopped
- 8 ounces cremini mushrooms trimmed and sliced
- 3 cloves garlic minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 12 ounces fresh baby spinach
- 1 ounce Parmesan cheese finely grated
Instructions
- Dredge the Chicken:
- Combine the flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a shallow dish. Coat each chicken cutlet in the flour mixture, ensuring an even layer on both sides, and shake off the excess. Set the coated chicken aside on a plate.
- Cook the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the chicken cutlets in a single layer and sear without moving for 3 to 5 minutes until golden brown. Flip each cutlet and cook for an additional 2 to 4 minutes until the chicken is fully cooked. Transfer the cutlets to a plate, tent with foil, and set aside.
- Prepare the Vegetables:
- Lower the heat to medium and pour in the remaining tablespoon of olive oil. Add the chopped shallots and sauté until softened and translucent, about 1 minute. Stir in the sliced mushrooms and minced garlic, seasoning with the remaining salt and black pepper. Cook for 2 to 3 minutes until the mushrooms are tender.
- Create the Sauce:
- Deglaze the skillet by adding the white wine, scraping the bottom with a wooden spoon to release any browned bits. Let the wine simmer for about 1 minute to cook off the alcohol. Stir in the heavy cream, bringing it to a gentle simmer. Gradually add the spinach in batches, allowing it to wilt before incorporating more.
- Assemble and Serve:
- Nestle the cooked chicken cutlets into the creamy spinach sauce, allowing them to warm through for 2 to 3 minutes. Taste the sauce and adjust the seasoning as needed. Serve immediately with your choice of pasta, rice, or crusty bread.
- Storage Recommendations:
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if the sauce appears dry. Freezing is not recommended as cream-based sauces may separate when thawed and reheated.
Notes
If chicken cutlets are unavailable, use two boneless, skinless chicken breasts. Slice each breast horizontally into two thinner pieces to create four cutlets.