Description
- Learn how to make delicious Creamy Florentine Chicken with a rich, savory sauce and tender chicken. Perfect for any meal
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- Chicken Dredge:
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian Seasoning
- ½ cup flour
- ¼ cup Parmesan cheese, finely shredded
- 1 teaspoon garlic powder
- Florentine Sauce:
- 4 cloves garlic, minced
- 1 ½ cups white wine or chicken broth
- 1 cup half and half
- 1/3 cup softened cream cheese
- 3 cups fresh spinach
- 1/2 fresh lemon or 1.5 tablespoons lemon juice, optional
- Fresh parsley, to garnish
Instructions
- Place saran wrap over each chicken breast and use a meat tenderizer to pound until about 1/2-inch thick. Pat dry.
- Combine chicken dredge ingredients. Coat the chicken in the flour mixture, tapping off excess.
- Melt the butter and olive oil in a skillet over medium-high heat.
- Add chicken and cover. Cook 4-5 minutes per side until golden. Set aside on a plate.
- Reduce heat to medium, add garlic, cook for 1 minute.
- Add wine or broth to deglaze the pan. Allow reducing by half.
- Temper the half and half in the microwave for 40 seconds, then add to the skillet, stirring. Reduce heat to low.
- Stir in cream cheese until smooth. Add spinach; wilt. Add lemon juice if using.
- Return chicken and any drippings to the pan. Cover to heat through. Garnish with parsley.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 550 kcal per serving
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