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Chicken Florentine
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Ingredients
0 of 16 gathered
Step by step
Method
4 steps
- 1
Slice 2 large chicken breasts into 4 cutlets and pound them to an even ½-inch thickness. Pat dry and season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon Italian seasoning.
- 2
Heat 1 tablespoon olive oil in a wide skillet over medium-high. Sear the cutlets 4–5 minutes per side, until golden and 165°F. Move them to a plate and lower the heat to medium.
- 3
Add 2 minced garlic cloves and cook 30 seconds, until fragrant. Pour in ¾ cup chicken broth and scrape up the browned bits. Simmer 2 minutes, then stir in ½ cup heavy cream and ¼ cup grated Parmesan.
- 4
Add 5 ounces baby spinach by the handful and cook 2 minutes, until wilted and bright green. Return the chicken and juices and simmer 2 minutes, until hot through. Spoon the sauce over the cutlets and serve with bread or pasta.