Chicken Florentine is a delectable dish that carries a rich history and a blend of flavors perfect for any occasion. Originating from Florence, Italy, this dish features tender chicken cutlets topped with a creamy, savory sauce made from fresh ingredients. Ideal for busy weeknights or special gatherings, Chicken Florentine is easy to prepare and delightful to serve.
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Why Make This Recipe
Making Chicken Florentine at home can be a fulfilling experience. This dish stands out because of its creamy sauce and the fresh taste of sautéed spinach and garlic, creating a beautiful combination of textures and flavors. It’s not just a satisfying meal but also a visually appealing dish that will impress family and friends at the dinner table. Plus, it uses common ingredients that you might already have in your kitchen, making it a convenient choice.
How to Make Chicken Florentine
Crafting Chicken Florentine is simpler than you might think. Here we will break down the process step by step to ensure your success in making this delightful dish.
Ingredients:
- 4 chicken cutlets
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot (sliced)
- 3 cloves garlic (minced)
- ¾ cup dry white wine
- ¼ cup low sodium chicken broth
- ½ teaspoon Italian seasoning
- 1 cup heavy cream
- 4 cups baby spinach (or about 4 ounces)
- ½ cup freshly grated Parmesan cheese
Directions:
Dredge the Chicken: Begin by adding the flour, salt, and freshly ground black pepper to a shallow bowl. Dredge the chicken cutlets in this flour mixture, ensuring they are evenly coated.
Cook the Chicken: Melt 1 tablespoon of butter and heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and thoroughly cooked. Once done, plate the chicken and place it in the oven on low heat to keep warm.
Prepare the Sauce: In the same skillet, melt another tablespoon of butter over medium heat. Cook the sliced shallots for about 2 minutes. Then, lower the heat and add the minced garlic, cooking for an additional minute while stirring constantly. Pour in the white wine, chicken broth, Italian seasoning, and heavy cream. Bring this mixture to a simmer and allow it to reduce by a little more than half, which will take about 10-15 minutes.
Add the Spinach: Once the sauce has thickened, add the spinach to the skillet and cook just until it wilts. Return the chicken to the pan and warm it through. Right before serving, sprinkle the dish with freshly grated Parmesan cheese.
How to Serve Chicken Florentine
To serve Chicken Florentine, plate the chicken cutlets neatly and spoon the creamy sauce generously over each piece. Garnish with any remaining wilted spinach and a sprinkle of extra Parmesan for an eye-catching finish. This dish pairs beautifully with a side of buttery mashed potatoes, fresh crusty bread, or even over a bed of pasta for a complete meal.
How to Store Chicken Florentine
If you have leftovers, store Chicken Florentine in an airtight container in the refrigerator. It will stay fresh for 2 to 3 days. When you’re ready to enjoy the leftovers, reheat them on the stovetop over low heat, adding a splash of chicken broth or cream if needed to loosen the sauce.
Tips to Make Chicken Florentine
- Even Cooking: Make sure your chicken cutlets are of uniform thickness to ensure they cook evenly.
- Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with low-fat milk or chicken broth.
- Fresh Ingredients: Always use fresh spinach and garlic for the best flavors.
- Use a Meat Thermometer: Ensure the chicken reaches an internal temperature of 165°F for safety.
Variations
Chicken Florentine is quite versatile. You can make it with different proteins like shrimp or even tofu for a vegetarian option. Additionally, feel free to mix in other vegetables like sun-dried tomatoes or mushrooms to enhance the dish further.
Creamy Chicken Florentine
Equipment
- Large skillet
- Tongs
- Cutting Board
- Chef’s Knife
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts pounded to even thickness
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth low sodium preferred
- 1/3 cup grated Parmesan cheese
- 3 cups fresh baby spinach
Instructions
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5–6 minutes per side, or until cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium. Add butter and garlic, sauté until fragrant (about 1 minute).
- Pour in chicken broth and heavy cream. Stir and bring to a simmer.
- Add Parmesan and stir until melted. Let the sauce thicken slightly, about 2–3 minutes.
- Add spinach and cook until wilted.
- Return chicken to the skillet. Spoon sauce over chicken and simmer for another 2–3 minutes.
- Serve warm with pasta, rice, or crusty bread.
Notes
FAQs
Q1: Can I make Chicken Florentine in advance?
Yes, you can prepare the chicken and sauce independently and store them in the refrigerator. Reassemble and heat before serving for the best results.
Q2: What type of wine should I use?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for cooking and enhances the flavors in the sauce.
Q3: Can I freeze Chicken Florentine?
While it’s best to enjoy Chicken Florentine fresh, you can freeze it after cooking. Just be aware that the texture of the spinach may change once thawed.
Q4: What can I serve with Chicken Florentine?
You can serve it on a bed of pasta, alongside rice, or with steamed vegetables. A simple green salad also makes a perfect side dish.
By following these steps and tips, you can create a delicious and unforgettable Chicken Florentine that will be a hit at any table!
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