Chicken Florentine
This is one of those recipes that looks and sounds fancy, but is actually really easy. I love adding a splash of lemon juice at the end and serving it with Creamy Herb Pasta, Buttered Noodles, or Parmesan Garlic Pasta. The sauce is so flavorful and creamy, you’ll definitely want to add this to your regular dinner rotation!
How to Make It
Use a meat tenderizer to pound the chicken about 1/2-inch thick. It will plump up more when cooked so be sure to go thin.
Dredge the chicken in the flour mixture and tap off excess. Sear in olive oil and butter over medium-high heat for 4-5 minutes per side. Set aside.
Add garlic to the pan and cook for 1 minute. Add white wine (or chicken broth), let it boil gently until reduced by half. Slowly stir in the half and half. Bring to a boil, reduce to a simmer, and let it reduce by half again. Stir in the cream cheese.
Add the spinach and stir to combine.
Add lemon juice if desired. Add chicken and any drippings back to the pot. Cover until heated through. Garnish with parsley and serve!
Pro Tips
Pound the chicken flat for even cooking. Chicken breasts plump up when they cook because their proteins gel, causing them to plump up. Thin cutlets also cook more quickly and are much more appetizing. Let the chicken sit out while you prepare the other ingredients, placing cold chicken in the skillet cools down the olive oil/butter and can cause uneven cooking. Keep the chicken undisturbed while it cooks to maintain the golden crust that forms. The chicken will release from the pan when it’s done searing, using force will cause it to tear. A combination of butter and olive oil is best. The butter gives the chicken a golden color, the olive oil mitigates burning due to it’s higher smoke count. (If the pan gets too hot while the chicken is searing, decrease the heat to medium.) Mushrooms, capers, cherry tomatoes, and sun-dried tomatoes make nice additions to this meal. The cream cheese can be omitted, I’ve made it without it before. It does thicken it a bit and adds additional flavor and creaminess. This recipe is in The Cozy Cookbook on page 112!
Storage
Store in an airtight container and refrigerate for 3 days or freeze for 3 months. This meal does freeze well!
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