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Skillet Dinner

Chicken Florentine

If you love one skillet stovetop dinners, you will love Chicken Florentine! This restaurant quality dish consists of pan-fried chicken breast cutlets served in a creamy sauce containing spinach.
Course Main Course
Keyword Chicken, chicken florentine, skillet dinner
Servings 4
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 2 large boneless, skinless chicken breasts (apx. 1 lb), cut in half, horizontally, into two cutlets each
  • Salt and Pepper
  • 2-4 tbsp all-purpose flour
  • ½ tsp garlic powder or garlic salt
  • ½ tsp paprika
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp finely chopped shallots
  • 3 – 5 minced garlic cloves, or to taste
  • ½ cup dry white wine
  • ½ cup chicken stock (mixed with ½ tbsp cornstarch)
  • 1 tsp Herbes de Provence or Italian Seasoning
  • 1 cup whipping cream (35% - 36%M.F.)**, room temperature
  • ½ cup finely grated Parmesan Cheese
  • 3 oz fresh baby spinach, washed and dried

Instructions

  1. Pre-prep: Wash spinach. Spin dry spinach in a lettuce spinner or gently and loosely roll spinach in clean tea towel to remove excess moisture. Chop shallots, mince the garlic, grate cheese, and measure out all ingredients.

  2. With sharp butcher knife, slice each chicken breast in half, horizontally, parallel to the cutting board. Place each piece of chicken between two pieces of plastic wrap or parchment paper. Using the smooth side of a meat mallet, gently pound each piece of chicken to a uniform thickness of 1/3”– ½” thick, being careful not to tear the chicken. Sprinkle both sides of chicken cutlets with salt and pepper.

  3. Mix flour, garlic powder or garlic salt, and paprika in shallow dish. Dredge all sides of each piece of chicken with the flour mix. Shake off excess flour and set chicken aside.
  4. Heat 2 tablespoons of olive oil in large skillet over medium-high heat. When hot and the oil is shimmering, add 2 tablespoons of butter. Once the butter has melted, add the chicken pieces, making sure not to crowd them in the pan. Work in batches, if necessary, or use two pans. Cook the chicken pieces approximately 3 minutes per side (depending on their size and thickness), or until their internal temperature registers 165°F on an instant read thermometer. Remove the chicken pieces from the pan and place in heatproof dish. Cover. Place chicken in oven set to the warm or lowest setting or, alternatively, tent with tin foil to keep the chicken pieces warm.
  5. Over medium-low heat, add 1 more tablespoon each of olive oil and butter to the pan and add
  6. the shallots, cooking and stirring constantly until they start to become translucent - approximately 1 - 1½ minutes. Add the minced garlic and cook for about 20-30 seconds, stirring constantly. Do not let garlic or shallots scorch. Reduce heat, if necessary.
  7. Remove pan from heat and slowly pour in the white wine. Return pan to stovetop and bring wine to a boil over medium heat, using a wooden spoon to scrape up any brown bits (fond) on the bottom of the pan. Reduce heat to medium low and let wine reduce to about half then add the chicken stock, into which ½ tbsp cornstarch has been whisked until smooth. Add the Herbes de Provence or Italian Seasoning and cook over medium low heat for apx. 2 minutes. Stir in the whipping cream and Parmesan cheese until blended and cream is heated and cheese is melted. Reduce heat to simmer and cook slowly over low heat for about 2 minutes, until sauce slightly thickens, stirring frequently.
  8. Return the chicken cutlets to the pan and heat for about 2 minutes, coating chicken pieces with the sauce. Add the spinach and cook mixture for 1½ - 2 minutes longer, just until spinach has slightly wilted.
  9. Serve immediately alongside rice, pasta, or favorite potato side dish.

Recipe Notes

Yield: 4 servings

Notes:
**Light cream (10% - 18%M.F.) may be used instead of 35%-36%M.F. whipping cream in this recipe for a less rich sauce, if desired.

 

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