Chicken Florentine with Wilted Spinach
Get whisked away to the rolling hills of Tuscany with three simple dishes, yet delicious recipes that illustrate the genius of Tuscan cooking. You will leave class ready to pull together a lovely dinner party for which several components can be prepared in advance.
Chicken Florentine with Wilted Spinach
We all love an easy, yet delicious weeknight dinner and this Tuscan favorite comes together in under 30 minutes. It consists of pan-fried chicken in a creamy white wine sauce and is considered “Florentine” as it is loaded with spinach and garlic. Enjoy the rest of the white wine while the chicken is cooking.
- Serves
- 6
Directions
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Cut the chicken breasts in half lengthwise to make 4 thinner pieces for even cooking.
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Season each side of the chicken with the garlic powder, salt, and pepper. Coat the chicken in flour on all sides, shaking off excess.
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Add the oil and 1 tablespoon of butter to a skillet over medium heat. Cook the chicken for 3-4 minutes per side until golden. Take the pan off the heat and remove the chicken to a plate.
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Return the pan to medium heat and add the rest of the butter. Add the shallots and cook for one minute. Add the garlic for about 30 seconds, then sprinkle the teaspoon of flour over the mixture and stir. The flour will eventually help to slightly thicken the sauce.
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Stir in the wine, chicken broth, and Italian seasoning. Let it simmer for 3 to 5 minutes to reduce its volume by a third.
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Reduce the heat to low and slowly stream in the cream. Simmer for 2 minutes, then add the spinach and stir to combine.
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Nestle the chicken into the sauce and cook over medium heat for another 5 minutes or until the chicken is cooked to 165F. The sauce will thicken up just a bit at this point. Do not spoon the sauce over the chicken to keep the top crispy.
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Spoon sauce onto four dinner plates and top with a chicken breast; then spoon another bit of sauce over the chicken when ready to serve.
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Garnish with parmesan cheese and season it with extra pepper to taste.
From Shawnie's class “Rustic Tuscan Table”
