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Classic Chicken Florentine
Traditional dish · Italian-American
A traditional Chicken Florentine featuring pan-seared chicken breasts topped with a creamy spinach and Parmesan sauce, often finished with a touch of nutmeg.
Ingredients
- Chicken breasts4 boneless, skinless
- Spinach10 oz fresh
- Heavy cream1 cup
- Parmesan cheese1/2 cup grated
- Garlic2 cloves minced
- Butter2 tbsp
- Olive oil1 tbsp
- Nutmeg1/4 tsp
- Saltto taste
- Black pepperto taste
- Chicken broth1/4 cup
Steps
- 1
Season chicken breasts with salt and pepper.
- 2
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken breasts until golden brown and cooked through, about 6-8 minutes per side. Remove chicken from skillet and set aside.
- 3
Add remaining 1 tbsp butter to the skillet. Add minced garlic and sauté until fragrant, about 1 minute.
- 4
Stir in heavy cream, chicken broth, and nutmeg. Bring to a simmer.
- 5
Add fresh spinach and cook until wilted, about 2-3 minutes.
- 6
Stir in grated Parmesan cheese until melted and sauce is smooth.
- 7
Return chicken breasts to the skillet and spoon sauce over them. Simmer for 2-3 minutes to heat through.
- 8
Serve chicken topped with the Florentine sauce.
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