Chicken Florentine

Serves 1
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Directions

  1. 1Mix the flour, Parmesan, salt, and pepper on a plate and dredge the chicken breasts to coat.
  2. 2Mix the flour, Parmesan, salt, and pepper on a plate and dredge the chicken breasts to coat.
  3. 3Mix the flour, Parmesan, salt, and pepper on a plate and dredge the chicken breasts to coat.
  4. 4Heat a large pan over medium with olive oil and 2 tablespoons butter.
  5. 5Heat a large pan over medium with olive oil and 2 tablespoons butter.
  6. 6Heat a large pan over medium with olive oil and 2 tablespoons butter.
  7. 7Cook the chicken until golden but not cooked through, then remove and set aside.
  8. 8Cook the chicken until golden but not cooked through, then remove and set aside.
  9. 9Cook the chicken until golden but not cooked through, then remove and set aside.
  10. 10Melt the remaining butter in the pan.
  11. 11Melt the remaining butter in the pan.
  12. 12Melt the remaining butter in the pan.
  13. 13Add the shallot, garlic, and a pinch of salt, and cook until softened.
  14. 14Add the shallot, garlic, and a pinch of salt, and cook until softened.
  15. 15Add the shallot, garlic, and a pinch of salt, and cook until softened.
  16. 16Deglaze with white wine and broth, scraping up the browned bits, and let reduce by half with the basil and oregano.
  17. 17Deglaze with white wine and broth, scraping up the browned bits, and let reduce by half with the basil and oregano.
  18. 18Deglaze with white wine and broth, scraping up the browned bits, and let reduce by half with the basil and oregano.
  19. 19Stir in the cream and cream cheese until thickened.
  20. 20Stir in the cream and cream cheese until thickened.
  21. 21Stir in the cream and cream cheese until thickened.
  22. 22Fold in the spinach until just wilted.
  23. 23Fold in the spinach until just wilted.
  24. 24Fold in the spinach until just wilted.
  25. 25Return the chicken to the pan and simmer until cooked through before serving with freshly grated Parmesan.
  26. 26Return the chicken to the pan and simmer until cooked through before serving with freshly grated Parmesan.
  27. 27Return the chicken to the pan and simmer until cooked through before serving with freshly grated Parmesan.

Ingredients

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

Equipment

large pan

Tips

  • Fresh herbs really make a difference, but use what you have.
  • If making again, serve with potatoes, not pasta.
  • The emulsifiers in cream cheese hold the sauce together.