Chicken Florentine
Creamy spinach sauce with tender chicken breasts
Ingredients
Instructions
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Prepare the chickenSeason chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and cover loosely with foil.
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Make the sauce baseIn the same skillet, add remaining 2 tablespoons butter and minced garlic. Sauté for 30 seconds until fragrant. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
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Create the creamy sauceReduce heat to medium-low and add heavy cream, stirring constantly. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth. Season with remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
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Wilt the spinachAdd fresh spinach to the sauce in batches, stirring until wilted. This should take about 2-3 minutes. Once all spinach is incorporated, stir in lemon juice and adjust seasoning if needed.
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Combine and serveReturn chicken to the skillet, nestling it into the spinach sauce. Spoon some sauce over the chicken and simmer for 2 minutes to reheat the chicken. Garnish with chopped parsley and additional Parmesan cheese before serving.
Nutritional Information
520
Calories
per serving
45
Protein
g per serving
6
Carbohydrates
g per serving
36
Total Fat
g per serving
18
Saturated Fat
g per serving
2
Fiber
g per serving
3
Sugar
g per serving
820
Sodium
mg per serving
15
Vitamin C
mg per serving
3.5
Iron
mg per serving
Chicken Florentine is Also Known As
Pollo alla Fiorentina, Florentine Chicken or Creamy Spinach Chicken
