Chicken Florentine

Another classic entrée to freshen things up this week.

Serves 4




Slice the chicken breasts lengthwise into thin cutlets then season both sides with salt and pepper. Dredge the chicken in some lightly seasoned flour then set aside.

Next in a large pan on medium/high heat, add a thin layer of olive oil. Once the oil is hot, sear the chicken for 3 minutes per side then once cooked remove from the pan.

(NOTE: Do not over crowd the pan, sear in batches if needed).

Now in the same pan, reduce the heat to medium then remove the excess oil leaving about 1-2 tbsp. Add the shallots and once they begin to sweat add the garlic, red chili flake, and Italian Seasoning. Sauté for 30 seconds or until the garlic is nice and fragrant then add the white wine. Let the wine reduce by half then add the chicken stock.

Continue to simmer until the chicken stock reduces by half then add the heavy cream. Let simmer for 3 minutes then add the spinach and parmesan cheese. Once the cheese is melted into the sauce, season to taste with salt and pepper.

Add the chicken back to the pan and once heated through, turn off the heat and gently melt the butter into the sauce and finish with chopped parsley.

Serve with rice, veggies, pasta or whatever else you like.


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