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Creamy Chicken Florentine

Creamy Chicken Florentine

Chicken Florentine delivers the sophistication of a fine dining experience with the convenience of a weeknight meal. Ready in just 30 minutes, this dish features golden seared chicken nestled in a luscious spinach and cream sauce. Cooked in one skillet, it pairs beautifully with pasta, steamed rice, or a slice of rustic bread to soak up every drop of the flavorful sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 chicken cutlets 1 to 1 ½ pounds total
  • 2 tablespoons all-purpose flour
  • 3 tablespoons olive oil divided
  • ½ teaspoon kosher salt divided, plus extra for seasoning
  • ¼ teaspoon freshly ground black pepper divided, plus extra for seasoning
  • 2 medium shallots finely chopped
  • 8 ounces cremini mushrooms trimmed and sliced
  • 3 cloves garlic minced
  • ¼ cup dry white wine
  • ½ cup heavy cream
  • 12 ounces fresh baby spinach
  • 1 ounce Parmesan cheese finely grated

Method
 

  1. Method
  2. Prepare the Chicken:
  3. In a shallow dish, combine the flour with ¼ teaspoon salt and ⅛ teaspoon black pepper. Dredge the chicken cutlets in the seasoned flour, coating each side evenly, and shake off any excess. Set aside on a plate.
  4. Sear the Chicken:
  5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Place the chicken in a single layer and cook undisturbed for 3 to 5 minutes until a golden crust forms. Flip and continue cooking for 2 to 4 minutes, or until the chicken is fully cooked through. Transfer to a plate, cover loosely with foil, and set aside.
  6. Cook the Vegetables:
  7. Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the chopped shallots until softened, about 1 minute. Stir in the mushrooms and garlic, season with the remaining salt and pepper, and cook for 2 to 3 minutes until the mushrooms are tender.
  8. Make the Sauce:
  9. Deglaze the skillet with the white wine, scraping up any browned bits with a wooden spoon. Allow the wine to simmer for about 1 minute. Stir in the heavy cream and bring to a gentle simmer. Add the spinach in batches, stirring until each addition wilts before adding more.
  10. Finish the Dish:
  11. Return the chicken cutlets to the skillet, nestling them into the creamy spinach mixture. Simmer gently for 2 to 3 minutes until heated through. Taste the sauce and adjust the seasoning as needed. Serve at once with pasta, rice, or crusty bread.
  12. Storage Guidelines:
  13. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop or in the microwave, adding a splash of cream if necessary to restore the sauce. Freezing is not advised, as cream-based sauces may separate upon thawing.

Notes

If chicken cutlets are unavailable, substitute with two boneless, skinless chicken breasts. Slice each breast horizontally to create four thin cutlets.