Classic Chicken Florentine Made Simple

Chicken Florentine is a classic dish that combines tender, pan-seared chicken with a creamy white wine sauce and sautéed spinach. It's simple enough for a weeknight meal yet elegant enough for special occasions.

Ingredients

• 4 boneless, skinless chicken breasts

• Salt and freshly ground black pepper, to taste

• ½ cup all-purpose flour, for dredging

• 6 tablespoons (¾ stick) unsalted butter, divided

• 2 tablespoons shallots, thinly sliced

• 1 tablespoon garlic, chopped

• 1 ½ cups dry white wine

• 1 cup heavy cream

• 1 tablespoon fresh Italian parsley, chopped

• 2 (10-ounce) packages frozen cut-leaf spinach, thawed and drained

Instructions

1. Prepare the Chicken

• Season the chicken breasts with salt and pepper.

• Lightly dredge the chicken in flour, shaking off excess.

2. Sear the Chicken

• In a large skillet, melt 2 tablespoons of butter over medium heat.

• Add the chicken and cook until golden brown, about 5 minutes per side.

• Transfer to a plate and tent with foil to keep warm.

3. Make the Sauce

• In the same skillet, melt 2 more tablespoons of butter over medium heat.

• Add shallots and garlic, cooking for about 1 minute until fragrant.

• Pour in the white wine, scraping up any browned bits.

• Increase heat to medium-high and reduce the wine by half (about 3 minutes).

• Stir in the cream and let simmer until the sauce thickens, about 3 more minutes.

• Add parsley, season with salt and pepper, and return the chicken to the skillet.

4. Prepare the Spinach

• In a separate pan, melt the remaining 2 tablespoons of butter over medium heat.

• Add spinach and sauté until warmed through. Season with salt and pepper.

5. Assemble and Serve

• Arrange the sautéed spinach on a serving platter.

• Place the chicken on top, then pour the white wine cream sauce over the dish.

Serve immediately with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.

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