Creamy Chicken Florentine Recipe

Updated at: Sun, 24 Nov 2024 09:04:35 GMT

Step 1

Slice chicken breasts in half horizontally. And pound thinly in between 2 sheets of wax paper. Salt on both sides and refrigerate for a minimum of 1-2 hours before cooking, or overnight is even better! This will tenderize the chicken and make it moist and juicy.

Step 2

Place the flour on a plate, and add the Italian seasoning and freshly cracked pepper. Mix with a fork to combine. Dredge the chicken through the flour mixture on each side until coated. Shake off the excess.

Step 3

Heat the oil and butter in a large non-stick skillet over medium heat until foamy. Cook 2 chicken breasts at a time on each side until nicely browned. Set aside. They will continue to cook in the sauce.

Step 4

Add more olive oil to the skillet if needed.

Step 5

Cook shallots in the pan drippings until tender. Then add the wine, and reduce the liquid by a third. Then add the chicken broth, garlic, heavy cream and cheese. Add back in the chicken and cover, cook for 5 minutes until chicken is cooked through. Meanwhile prepare the slurry, by mixing cornstarch with very cold water.

Step 6

Then add the spinach, cover, and steam until wilted, and then add the slurry. Whisking until sauce thickens.

Step 7

Remove the chicken with tongs and place it on a serving plate and spoon sauce and spinach over the chicken.

Step 8

Serve with mashed potatoes, rice or smashed potatoes.

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