Can I substitute the white wine in this recipe?

Definitely! Replace the wine with an equal amount of chicken broth and a teaspoon or two of fresh lemon juice. This keeps the sauce bright and flavorful without any alcohol.

What type of chicken works best?

Boneless, skinless chicken breasts are ideal because they cook quickly and stay juicy when sliced thin. If using thighs, be sure to adjust cook time slightly longer for doneness.

Can I use frozen spinach instead of fresh?

Yes, you can! Just thaw and squeeze out all excess moisture before adding. Roughly 1 cup of well-drained frozen spinach is perfect, though the color will be a touch darker and texture softer.

How do I prevent the sauce from curdling or separating?

Keep the heat at medium when adding the cream, and avoid boiling vigorously. Stir gently as the sauce comes together and you’ll get that silky, cohesive finish every time.

Chicken Florentine Recipe

Description

Chicken Florentine is a flavorful, restaurant-style main course featuring succulent, pan-seared chicken breasts smothered in a creamy spinach and parmesan sauce. With simple ingredients and easy prep, it’s a family-friendly dinner perfect for weeknights or entertaining. The combination of tender chicken, rich cream, fresh spinach, and parmesan makes this dish both comforting and elegant.

Ingredients

Units Scale

For the Chicken

2 large chicken breasts (halved lengthwise)
1/2 teaspoon garlic powder
Salt & pepper to taste
3/4 cup flour

For Cooking

1 tablespoon olive oil
2 tablespoons butter (divided)

For the Sauce

3 cloves garlic (minced)
1/2 cup dry white wine
1/4 cup chicken broth
1/4 teaspoon Italian seasoning
1 cup heavy cream
2 cups fresh baby spinach (loosely packed)
1/2 cup parmesan cheese (grated, plus more for garnish)

For Garnish

Fresh parsley (chopped)

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Instructions

Prepare the Chicken: Cut each chicken breast in half lengthwise to create thinner cutlets. Season each side with garlic powder, salt, and pepper to taste.
Dredge the Chicken: Add flour to a shallow bowl. Press each chicken piece into the flour to coat both sides evenly, ensuring a light, even layer.
Cook the Chicken: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the floured chicken pieces and cook for about 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate.
Start the Sauce: Add the remaining tablespoon butter to the same skillet, then add the minced garlic. Sauté, stirring, for 30 seconds until fragrant but not browned.
Deglaze and Reduce: Pour in the white wine, chicken broth, and Italian seasoning. Scrape up any browned bits from the bottom of the pan. Let the sauce simmer for 3-5 minutes until slightly reduced.
Add the Cream: Pour in the heavy cream and stir to combine. Allow the cream to bubble gently for about 2 minutes, thickening the sauce slightly.
Add Spinach: Stir in the fresh baby spinach, and cook for a minute until it wilts and blends into the sauce.
Finish Cooking: Return the cooked chicken breast pieces to the pan. Simmer over medium heat for 5 minutes, spooning the sauce over the chicken, until the sauce has thickened and the chicken is heated through.
Garnish and Serve: Sprinkle freshly grated parmesan and chopped fresh parsley over the chicken just before serving. Serve hot.

Notes

Pound thick chicken portions for even cooking if needed.
Use low-sodium chicken broth to reduce salt content if desired.
If you don’t want to use wine, substitute it with additional chicken broth.
Serve with pasta, rice, or crusty bread to soak up the creamy sauce.
Leftovers can be refrigerated for up to 3 days; reheat gently to avoid curdling the cream.

Nutrition

Serving Size: 1/4 of recipe
Calories: 470
Sugar: 2g
Sodium: 600mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 38g
Cholesterol: 138mg