This creamy chicken Florentine recipe combines simple flavorful ingredients and comes together effortlessly. Fresh spinach simmers in a creamy sauce that deliciously coats your browned chicken cutlets and is sure to please a crowd.
Ingredients
Coated Chicken Cutlets
4-6chicken cutletsor 2-3 chicken breasts halved
1/2cupflourfor dredging
salt and pepper to taste
Sauce
3cupsfresh spinach
1cupheavy cream
3/4 cupdry white wine
3/4 cupchicken stock
3/4cupfresh grated parmesanplus additional for serving
4tbspbutterdivided
4cloves of garlicminced
2tbspflourfor making your roux
1tbspolive oilfor making your roux
bread for serving
cooked bucatini for servingif desired
red pepper flakes for servingif desired
Instructions
Chicken cutlets
Season your cutlets with salt and pepper and dredge in flour. Make sure to shake off any excess flour.
Melt 2 tbsp of butter in a large skillet over medium heat.
Add the chicken cutlets and cook on each side until golden brown. Approximately 4-6 minutes per side until 165F
Remove the browned cutlets from the pan and set aside.
Florentine sauce
Add the remaining 2 tbsp of butter to your skillet as well as a drizzle of olive oil and melt.
Add 2 tbsp of flour to the skillet and mix to create a roux.
Add the minced garlic and Italian season and stir till fragrant. 1-2 minutes.
Add the dry white wine. Bring to a simmer for 5 minutes.
Add the chicken stock, heavy cream, and parmesan cheese. Stir to incorporate.
Add in the fresh spinach and mix well.
Return the chicken cutlets to the skillet.
Let everything simmer together for another 5-10 minutes allowing the sauce to continue to thicken
Serve.
Plate your chicken florentine, top with extra parmesan cheese and red pepper flakes if desired.