Chicken Florentine Recipe

Chicken Florentine is a dish that combines tender chicken, rich cream, and a cheesy, flavorful sauce. It feels both luxurious and comforting, with a history that dates back to the 1500s. Its said to have been inspired by Queen Catherine de Medici of France, who adored dishes reminiscent of her hometown in Florence, Italy. The dish is typically made with spinach and Mornay sauce, a cheese-infused bchamel. Heres how you can create this indulgent, yet simple, meal at home.

Ingredients

• 1/4 cup all-purpose flour
• 3/4 teaspoon kosher salt, divided
• 2 (10-oz each) boneless, skinless chicken breasts, cut in half horizontally
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 3/4 cup chicken stock
• 3/4 cup heavy whipping cream
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried marjoram
• 1 (5-oz) package fresh baby spinach (about 4 cups packed)
• 1/4 cup roughly chopped fresh basil
• 1 ounce Parmesan cheese, finely shredded (about 1/4 cup)

Directions

Step 1: In a medium bowl, combine the flour with 1/4 teaspoon of salt. Dredge each chicken cutlet in the flour mixture, making sure to coat it evenly. Shake off the excess flour and set the chicken aside on a plate.

Step 2: Heat a large skillet over medium-high heat. Add the butter and olive oil. Swirl occasionally and cook until the butter becomes frothy, about 30 seconds.

Step 3: Add the chicken to the skillet in a single layer. Cook for about 8 minutes, turning once halfway through, until the chicken is golden brown and a thermometer inserted into the thickest part reads 165F. Transfer the chicken to a wire rack and set aside.

Step 4: To the same skillet, pour in the white wine. Cook over high heat, stirring occasionally and scraping up the browned bits from the bottom of the pan, until the wine has reduced by half, about 1 minute.

Step 5: Stir in the chicken stock, heavy cream, black pepper, garlic powder, oregano, thyme, marjoram, and the remaining 1/2 teaspoon salt. Bring the mixture to a simmer over medium-high heat and cook, stirring occasionally, for about 4 minutes, until slightly thickened.

Step 6: Add the fresh spinach to the skillet, stirring often until the spinach wilts, which should take about 1 minute.

Step 7: Return the chicken to the skillet. Cook over medium-high heat for about 1 minute, turning the chicken once, until it is heated through.

Step 8: Remove from heat and stir in the chopped basil and shredded Parmesan cheese. Swirl everything together until well combined, then serve.

What to Serve With Chicken Florentine

For a satisfying meal, serve Chicken Florentine with mashed potatoes, pasta, or crusty bread. Its rich and indulgent, making it the perfect comfort food for any occasion.

Storage and Reheating

To store: Keep any leftovers in an airtight in the refrigerator for up to five days. When reheating, allow the dish to come to room temperature, then heat gently in a skillet over low heat.

To freeze: Freeze Chicken Florentine in a freezer-safe for up to one month. Thaw completely before reheating.

Test Kitchen Tips

• To save time, consider using chicken breast cutlets, which dont require slicing.
• For extra flavor, substitute Gruyre cheese for the Parmesan in the Mornay sauce.

Nutrition Facts (Per Serving)

• Calories: 571
• Total Fat: 33g (42% DV)
• Saturated Fat: 17g (85% DV)
• Cholesterol: 193mg (64% DV)
• Sodium: 556mg (24% DV)
• Total Carbohydrate: 12g (4% DV)
• Dietary Fiber: 1g (4% DV)
• Protein: 50g (100% DV)
• Vitamin C: 9mg (10% DV)
• Calcium: 150mg (12% DV)
• Iron: 3mg (18% DV)
• Potassium: 681mg (14% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.