Creamy Chicken Florentine

Creamy Chicken Florentine

from saltandlavender.com
30 min
4 servings

This creamy Chicken Florentine recipe has tender pan-fried chicken coated in an amazing garlic spinach white wine cream sauce! It's ready in only 30 minutes.

Ingredients

  • 2 large chicken breasts (cut in half lengthwise)
  • 1/2 teaspoon garlic powder
  • Salt & pepper (to taste)
  • Flour (for dredging)
  • 1 tablespoon olive oil
  • 2 tablespoons butter (divided)
  • 3 cloves garlic (minced)
  • 1/2 cup dry white wine
  • 1/4 cup chicken broth
  • 1/4 teaspoon Italian seasoning
  • 1 cup heavy/whipping cream
  • 2 cups (loosely packed) fresh baby spinach
  • 1/2 cup freshly grated parmesan cheese

Directions

  1. 1

    Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Season each side of the chicken with the garlic powder and salt & pepper. Coat the chicken in flour on all sides.

  2. 2

    Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Cook the chicken for 4-5 minutes/side until golden. Take the pan off the heat and remove the chicken to a plate.

  3. 3

    Return the pan to the heat and add the rest of the butter and the minced garlic. Let it cook for about 30 seconds or so.

  4. 4

    Add the wine, chicken broth, and Italian seasoning to the skillet. Let it cook for 3-5 minutes or until it's noticeably reduced.

  5. 5

    Add in the cream and let it bubble for 2 minutes, then stir in the spinach.

  6. 6

    Add the chicken back to the pan and cook, over medium heat, for another 4-5 minutes or until the chicken is cooked through and the sauce thickens up a bit. Sprinkle the parmesan cheese over top of the chicken and sauce prior to serving, and season it with extra salt & pepper if needed.