This is a classic made easy! This chicken florentine recipe is one for the books!
Chicken breast can turn out so dry. Adding a cream sauce keeps the chicken breast nice and moist. Use an internal meat thermometer to assure perfect doneness!
Why You'll Love This Easy Chicken Florentine Recipe
- Protein Rich - It's a great way to pack in your protein. Chicken is naturally high in protein.
- Veggies Included - The mild flavor of spinach makes this dish so palatable.
How to Make Easy Saute Chicken
First, start by combining the salt, pepper and flour to make a dredge mixture.
Next, coat each chicken lightly in the flour mixture.
Then you'll want to warm the oil in a skillet over medium-high heat and sautéing the floured chicken breasts, about 3-4 minutes on each side, until crispy and browned. Set aside.
In the same skillet, lower the heat to medium and cook minced shallot and onion until they are fragrant and translucent.
Next stir in the white wine making sure to scrape up all the browned bits in the pan. Then stir in the half n half and simmer for 3-4 minutes giving an occasional stir.
Then, add spinach leaves until they are thoroughly wilted. Add salt and pepper if needed.
Finally, place the chicken breast back in the sauce and spinach to rewarm and simmer for 5 minutes on low. Serve warm, garnish if desired and enjoy.It goes great by itself or on top of rice.
Cook's Tips:
- Use thinly sliced chicken breast for quick cooking.
- Use a internal thermometer to prevent over cooking.
FAQ:
- What is half and half?
- Half-and-half is a blend of equal parts of whole milk and light cream.
- Can you freeze these?
- This recipe is best fresh. There are no preservatives in the recipe and I prefer it fresh.
- How long will it keep in the fridge?
- You can happily keep them in the fridge for 3 days. Either reheat it in pan for a crispy texture or microwave it for a few seconds
Looking for more easy dinner recipes? Try my Sheet Pan Pineapple Chicken or Chicken Ranch Rolls
Tried this recipe and love it? Leave me a comment and rating below. For more inspiration follow us on Instagram Or like us on Facebook
Chicken Florentine
Ingredients
- 1.5 lbs thin cut chicken breast cutlet
- 1 tablespoon olive oil
- ⅓ cup all purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 medium shallot
- 2 cloves minced garlic
- 1 cup half n half
- ⅓ cup white wine
- 3 cups fresh spinach leaves
- salt & pepper to taste
- Optional Garnish- parsley & lemons
Instructions
- Start by combining the salt, pepper and flour to make a dredge mixture.
- Coat each chicken lightly in the flour mixture.
- Warm the oil in a skillet over medium-high heat and sautéing the floured chicken breasts, about 3-4 minutes on each side, until crispy and browned. Set aside.
- In the same skillet, lower the heat to medium and cook minced shallot and onion until they are fragrant and translucent.
- Next stir in the white wine making sure to scrape up all the browned bits in the pan. Then stir in the half n half and simmer for 3-4 minutes giving an occasional stir.
- Add spinach leaves until they are thoroughly wilted. Add salt and pepper if needed.
- Place the chicken breast back in the sauce and spinach to rewarm and simmer for 5 minutes on low. Serve warm, garnish if desired and enjoy.
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