Creamy Chicken Florentine
This Chicken Florentine recipe features golden, breaded cutlets with melted cheese and a creamy spinach and wine sauce — all in 30 minutes!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 lb boneless skinless chicken breasts or tenderloins ((See Note 1))
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/3 cup all purpose flour
- 4 tbsp butter divided
- 1/2 medium yellow onion (diced)
- 3 clove garlic (minced)
- 1+1/2 cup dry white wine (or chicken broth (See Note 2))
- 1 cup heavy cream (or half and half)
- 1 lb fresh spinach or frozen ((See Note 3))
- 1/2 tsp ground nutmeg
- 2 tbsp fresh parsley (chopped )
- 1+1/2 cup mozzarella cheese (shredded)
Instructions
- 1
Grease a 9×13" casserole dish or baking pan with non-stick cooking spray.
- 2
Season both sides of chicken with salt and pepper, then lightly dust each side with flour.
- 3
In a large skillet over medium heat, melt 2 tablespoons of butter.
- 4
Add the chicken and cook until golden brown, about 3-5 minutes per side (3 for cutlets, 5 for entire breast).
- 5
Place cooked chicken on a plate and cover with foil to keep it warm.
- 6
Melt remaining 2 tablespoons of butter in the same skillet over medium heat. Add the onions and sauté for 4 minutes. Add garlic and sauté another 1 minute.
- 7
Add wine (or stock) to the skillet and stir to pick up any browned bits from bottom of pan. Bring to a boil and reduce wine by half. Add the cream and bring to a boil then reduce by half.
- 8
Add the fresh spinach and any accumulated juices from chicken; continue cooking until spinach wilts.
- 9
Simmer until sauce thickens again (See Note 2). Season to taste. Preheat oven broiler.
- 10
Arrange sautéed chicken in bottom of pan. Spoon spinach sauce mixture on top of chicken and evenly distribute mozzarella cheese on top.
- 11
Place under the broiler for several minutes until cheese is bubbly and golden brown. Garnish with nutmeg and parsley before serving.