Description
Treat yourself to the luxurious flavors of Creamy Chicken Florentine, a dish that pairs tender chicken cutlets with sautéed mushrooms, fresh spinach, and a velvety Parmesan cream sauce. It’s a meal that feels indulgent but is simple enough to whip up on a weeknight.
Ingredients
Scale
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt, divided, plus more to taste
- 1/4 teaspoon freshly ground pepper, divided, plus more to taste
- 4 chicken cutlets (1 to 1 1/2 pounds total)
- 3 tablespoons olive oil, divided
- 2 medium shallots, chopped
- 8 ounces cremini mushrooms, trimmed and sliced (about 3 cups)
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1 ounce finely grated Parmesan cheese (about 1/2 cup)
- 12 ounces fresh baby spinach
Instructions
- Prep the Chicken:
- Pat the chicken cutlets dry with paper towels.
- Season with half the salt and pepper, then lightly dredge in flour, shaking off any excess.
- Sear the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chicken and cook for 3–4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
- Remove the chicken and set aside on a plate.
- Cook the Vegetables:
- In the same skillet, heat the remaining tablespoon of olive oil.
- Add the shallots and mushrooms, cooking until softened and lightly browned, about 4–5 minutes.
- Stir in the garlic and cook for 30 seconds, or until fragrant.
- Deglaze the Pan:
- Pour in the white wine, scraping up any browned bits from the skillet with a wooden spoon.
- Let the wine reduce slightly, about 1–2 minutes.
- Prepare the Sauce:
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese.
- Simmer gently until the sauce thickens, about 2–3 minutes.
- Add the Spinach:
- Gradually stir in the spinach, allowing it to wilt.
- Combine and Serve:
- Return the chicken to the skillet, spooning the sauce over the top.
- Let it simmer for 2 minutes to meld the flavors.
- Serve warm, garnished with extra Parmesan cheese if desired.
Notes
- Wine Substitute: If you don’t have white wine, use chicken broth with a splash of lemon juice.
- Thicker Sauce: For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce while simmering.
- Make It Ahead: Prepare the chicken and sauce separately. Combine and reheat just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American