Embark on a culinary journey with our Chicken Florentine—a dish that beautifully pairs succulent chicken breasts with a luxurious white wine-infused cream sauce. Each bite is a symphony of flavors, from the perfectly seared chicken to the velvety spinach and cream cheese blend. Elevate your dining experience with this gourmet creation that brings a touch of elegance to any table.
Our love affair with Chicken Florentine began on a rainy Sunday afternoon. Seeking comfort, we ventured into the kitchen to create something special. The aroma of garlic and Italian herbs mingled with the sizzling chicken, creating an anticipation that filled the room. The first taste—a burst of richness from the creamy sauce, a hint of lemon freshness, and the earthy notes of spinach. From that day forward, this recipe became a staple, turning ordinary evenings into gourmet experiences.
Why This Dish is a Must-Try:
- Gourmet Elegance: Elevate your dinner table with a restaurant-worthy dish that’s surprisingly easy to make.
- Creamy Indulgence: The white wine and half-and-half blend creates a velvety sauce that complements the tender chicken.
- Versatile Delight: Perfect for both casual family dinners and special occasions.
Ingredients:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
Chicken Dredge:
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian Seasoning
- ½ cup flour
- ¼ cup finely shredded Parmesan cheese
- 1 teaspoon garlic powder
Florentine Sauce:
- 4 cloves garlic, minced
- 1 ½ cups white wine or chicken broth
- 1 cup half and half
- 1/3 cup softened cream cheese
- 3 cups fresh spinach
- 1/2 fresh lemon or 1.5 tablespoons lemon juice (optional)
- Fresh parsley to garnish
Instructions:
- Place saran wrap over each chicken breast and use a meat tenderizer to pound it until it’s about 1/2-inch thick and of equal thickness throughout. Pat dry.
- Combine chicken dredge ingredients. Coat the chicken in the flour mixture, tapping off any excess.
- Melt the butter and olive oil in a skillet over medium-high heat.
- Add the chicken, cover the pan, and cook for 4-5 minutes per side until golden. If needed, sear in 2 separate batches. Set aside on a plate once cooked, ensuring the internal temperature reaches 165 degrees.
- Decrease heat to medium, add the garlic, and cook for 1 minute.
- Add white wine to deglaze the pan, scraping up brown bits for flavor. Increase heat slightly and let it gently bubble until the liquid is reduced by half (about 5 minutes).
- Temper the half and half by heating it in the microwave for 40 seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a gentle bubble, then reduce heat to low.
- Stir in softened cream cheese until smooth and combined.
- Add spinach until it’s soft and wilted. Add lemon juice if desired.
- Return the chicken and any drippings back to the pan. Cover to heat through. Sprinkle with parsley and serve!
Notes:
For a richer sauce, you can use heavy cream instead of half and half. Adjust the lemon juice to your taste preference for a hint of brightness. Experiment with different herbs in the dredge mixture for varied flavor profiles.
