Chicken Florentine

Serves 1
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Directions

  1. 1Mix the flour, Parmesan, salt, and pepper on a plate.
  2. 2Dredge the chicken breasts to coat them.
  3. 3Heat a large pan over medium with olive oil and 2 tablespoons butter.
  4. 4Cook the chicken until golden but not cooked through, then remove and set aside.
  5. 5Melt the remaining butter in the pan.
  6. 6Add the shallot, garlic, and a pinch of salt to the pan and cook until softened.
  7. 7Deglaze with white wine and chicken broth, scraping up the browned bits.
  8. 8Let the mixture reduce by half with the basil and oregano.
  9. 9Stir in the cream and cream cheese until thickened.
  10. 10Fold in the spinach until just wilted.
  11. 11Return the chicken to the pan and simmer until cooked through.
  12. 12Serve with freshly grated Parmesan.

Ingredients

  • 0.25 cup flour
  • 0.25 cup grated Parmesan
  • Salt
  • pepper
  • 1 lb thin-cut chicken breasts
  • 1 Tbsp olive oil
  • 4 Tbsp butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 0.5 cup white wine
  • 0.5 cup chicken broth
  • 1 tsp basil
  • 1 tsp oregano
  • 0.5 cup heavy cream
  • 2 oz cream cheese
  • 2 cups baby spinach

Equipment

panplate

Tips

  • Fresh herbs really make a difference.
  • If making it again, serve with potatoes, not pasta.
Chicken Florentine | Clip Recipe