Chicken Florentine Recipe


4 chicken cutlets

¼ cup all-purpose flour

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons unsalted butter

1 tablespoon olive oil

1 shallot sliced

3 cloves garlic minced

¾ cup dry white wine

¼ cup low sodium chicken broth

½ teaspoon Italian seasoning

1 cup heavy cream

4 cups baby spinach or about 4 ounces

½ cup freshly grated parmesan cheese



Add the flour, salt, and freshly ground black pepper to a shallow bowl. Dredge the chicken cutlets in the flour mixture.

Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through. Plate the chicken and place it in the oven on low to keep it warm.

Melt another tablespoon of butter in the skillet over medium heat and cook the shallots for 2 minutes. Turn the heat down to low and add the garlic. Cook for 1 minute, stirring constantly. Add the white wine, chicken broth, Italian seasoning, and heavy cream. Bring the mixture to a simmer and reduce by a little more than half. This takes about 10-15 minutes.

Add the spinach and cook just until wilted. Add the chicken back to the pan and warm. Sprinkle with freshly grated Parmesan Cheese right before serving.


Most chicken breasts these days are pretty large. If you can not find chicken cutlets, cut them half lengthwise or pound them thin with a meat mallet and split them in half. They will cook better, and they will still be more than an ample serving.

If you don’t have Italian seasoning in your spice cabinet, try dried basil, oregano, parsley, or marjoram.

Don’t add the spinach until the very end. It only takes a couple of minutes to wilt.


Calories: 614kcal | Carbohydrates: 14g | Protein: 44g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 202mg | Sodium: 1046mg | Potassium: 967mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4028IU | Vitamin C: 12mg | Calcium: 207mg | Iron: 2mg

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