Chicken Florentine

Servings: servings

Calories: 537cal

In a breading tray or on a shallow plate, whisk together flour, 1 teaspoon of the garlic salt, pepper, and onion powder.
1/4 cup all purpose flour, 1/2 teaspoon black pepper, 2 teaspoons onion powder
Press each chicken cutlet into the flour mixture, coating both sides and gently shaking off excess.
4 chicken cutlets
Heat olive oil in a skillet over medium-high heat until shimmering.
2 Tablespoons olive oil
Add prepared chicken cutlets to the skillet and cook, undisturbed, for 4 minutes. Turn over and cook an additional 4 minutes. Chicken should be golden brown.
TIP - After the first flip, Chef Antoine suggests pressing the center of each cutlet to release steam which helps them cook evenly.
Remove chicken and keep warm. If there’s a lot of excess oil, remove it from the pan. Don’t take it all out or wipe the skillet clean, you want those brown bits in the pan for the next step!
Add butter to the skillet and cook until melted. Add chicken base and wine to deglaze the pan. Allow mixture to come to a boil.
1 Tablespoon butter, 1 Tablespoon Better than Bouillon chicken base, 1/3 cup white wine
Whisk in the heavy whipping cream and remaining 1 teaspoon of garlic salt. Bring the mixture to a gentle boil.
1 cup heavy whipping cream
Add spinach leaves and cook until wilted, a minute or so.
1 cup fresh spinach leaves
Add chicken cutlets back into the skillet, spooning sauce over each one. Allow to gently bubble and heat through.

5 from 2 votes

You can use chicken breasts and cut them in half lengthwise to make cutlets, or purchase them already prepared from the store. It’s best to try and trim them close to the same size and thickness so they cook evenly and are done at the same time. We weighed our chicken after we trimmed it.
If you prefer not to use wine, you can substitute an equal amount of chicken broth or water.
To reduce calories, you can use half and half in place of the heavy cream. For even more calorie reduction, whole milk can be used but I wouldn’t go less than that as it will compromise the creaminess of the sauce.
Dry white wine is best here. A few good options are sauvignon blanc, pinot grigio, or chardonnay.

Course: Dinner

Cuisine: American, Italian

Prep Time20

Cook Time15

Total Time35