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Chicken Florentine

Chicken Florentine, with perfectly-seared boneless chicken breasts in a creamy white wine and spinach sauce, is a complete, one-skillet dinner, easy enough for a weeknight, fancy enough for a date night.

How to Make It

Stir together flour and 1/4 teaspoon of the salt in a medium bowl. Add chicken cutlets, one at a time, and toss to coat evenly with flour. Shake off excess flour, and set aside on a plate.

Heat a large skillet over medium-high. Add butter and oil; cook, swirling occasionally, until butter is frothy, about 30 seconds. Add chicken in an even layer; cook, turning once halfway through, until browned and a thermometer inserted into thickest portion of breast registers 165°F, about 8 minutes. Transfer to a wire rack.

Add wine to skillet; cook over high, stirring occasionally and scraping bottom to release brown bits, until reduced by half, about 1 minute. Stir in stock, cream, black pepper, garlic, oregano, thyme,  marjoram, and remaining 1/2 teaspoon salt. Bring to a simmer over medium-high; cook, stirring occasionally, until slightly thickened, about 4 minutes.

Stir in spinach; cook, stirring often, until spinach is wilted, about 1 minute.

Return chicken to skillet. Cook over medium-high, turning chicken once, until chicken is heated through, about 1 minute.  Remove from heat; add basil and Parmesan, swirling to combine.

Ingredients

  • 1/4 cup all-purpose flour

  • 3/4 teaspoon kosher salt, divided

  • 2 (10-oz. each) boneless, skinless chicken breasts, cut in half horizontally 

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 1/2 cup dry white wine

  • 3/4 cup chicken stock

  • 3/4 cup heavy whipping cream

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon dried oregano

  • 1/8 teaspoon dried thyme

  • 1/8 teaspoon dried marjoram

  • 1 (5-oz.) package fresh baby spinach (about 4 cups packed)

  • 1/4 cup roughly chopped fresh basil

  • 1 ounce Parmesan cheese, finely shredded (about 1/4 cup)

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