Chicken Florentine
Rating
This Creamy Chicken Florentine is made with baby spinach in a light and creamy white sauce. It’s undeniably delicious!
Ingredients
- 2 large boneless skinless chicken breasts, 8 ounces each, halved lengthwise
- 1 teaspoon kosher salt , plus ¼ teaspoon
- ½ teaspoon garlic powder
- ¼ teaspoon fresh black pepper
- ¼ cup all purpose flour, or gluten-free flour mix
- 1½ tablespoons extra virgin olive oil, divided
- ⅓ cup chopped shallots
- 2 cloves garlic, minced
- ⅓ cup diced red bell pepper
- 9 ounces fresh baby spinach, from two bags
- 2 ounces ⅓ less fat cream cheese, I like Philadelphia
- ¾ cup chicken broth
- 3 tablespoons half & half cream
- ¼ cup grated Parmesan cheese, divided
Instructions
- Gently pound the thicker end of the breast to ½-inch thickness so the chicken cooks evenly. Season chicken on both sides with 1 teaspoon salt, garlic powder and black pepper, to taste.
- Dredge each chicken piece in flour, shaking off any excess.
- Heat 1 tablespoon of olive oil in a large deep skillet over medium heat. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside and wipe the skillet.
- In the same skillet, reduce heat to medium-low and add the remaining ½ tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 2-3 minutes until they become fragrant and translucent.
- Add the bell pepper and spinach, season with a pinch of salt and pepper and cover, cook until the spinach wilts down stirring 2 to 3 times, about 4 to 5 minutes.
- Reduce the heat to low, and then add the cream cheese, chicken broth, half-and- half, ¼ teaspoon salt and parmesan cheese and mix well until cream cheese is melted and the sauce is well combined.
- Return the chicken and any of its juices to the skillet with the spinach and let it simmer in the sauce for a few minutes until heated through.
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