Chicken Florentine

Chicken Florentine

Pan seared, golden brown, chicken in a creamy spinach sauce!

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ingredients

• 1 pound boneless skinless chicken breasts or thighs, pounded thin
• salt and pepper to taste
• 1/4 cup flour (or cornstarch) (optional)
• 2 tablespoons olive oil (or butter)
• 1 shallot (or 1/4 cup onion), finely diced
• 2 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine (or chicken broth)
• 3/4 cup chicken broth
• 1/2 cup heavy/whipping cream
• 1/2 teaspoon italian seasoning (or oregano)
• 4 cups baby spinach
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• salt and pepper to taste

directions

1. Season the chicken with salt and pepper to taste, press into the flour to coat on both sides, before shaking off any excess flour.
2. Heat the oil in a large skillet over medium-high heat, add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side, before setting aside.
3. Add the shallot and cook until just tender, about 2-3 minutes.
4. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
5. Add the wine, and deglaze the pan by scraping up any brown bits from the bottom of the pan as it sizzles.
6. Add the broth, cream, and italian seasoning, bring to a boil, reduce the heat and simmer for a few minutes.
7. Reduce the heat, wait a few minutes, add the spinach and parmesan, mix, and let the spinach wilt and the cheese melt into the sauce.
8. Season with salt and pepper to taste, add the chicken and enjoy!

Nutrition Facts: Calories 324, Fat 18g (Saturated 7g, Trans 0.2g), Cholesterol 99mg, Sodium 195mg, Carbs 10g (Fiber 0.6g, Sugars 2g), Protein 25g

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