Chicken Florentine

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 437kcal

Ingredients

  • 1 lb Chicken breast boneless skinless butterflied
  • 4 tbsp Extra-virgin olive oil
  • 2 tbsp Butter
  • 1 cup Baby spinach chopped
  • 2 tsp All-purpose flour
  • 1 cup Chicken broth
  • 1/2 cup Milk
  • 1/4 cup Parmesan cheese
  • 4 slices Crusty bread toasted and buttered if desired
US Customary - Metric

Instructions

  • Season both sides of the chicken well with salt and pepper.
  • Heat the oil in a non-stick pan over medium heat. Once the oil is hot, sear the chicken on both sides to a deep golden brown. Remove the chicken and transfer to a plate.
  • In the same pan, melt the butter and saute the spinach until wilted, stir in the flour. Cook for about 1 minute until the roux starts to turn golden brown. Slowly stir in the broth and milk and bring to a simmer. Add the chicken to the pan and cook to an internal temperature of 160 degrees using a thermometer. Then remove from heat.
  • Stir in parmesan cheese. Taste and adjust the seasoning as needed with salt and pepper.
  • Serve with bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 437kcal | Carbohydrates: 19g | Protein: 31g | Fat: 26g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 661mg | Potassium: 594mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1012IU | Vitamin C: 8mg | Calcium: 140mg | Iron: 2mg

Chicken Florentine

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 437 kcal

Ingredients
 
 

  • 1 lb Chicken breast boneless skinless butterflied
  • 4 tbsp Extra-virgin olive oil
  • 2 tbsp Butter
  • 1 cup Baby spinach chopped
  • 2 tsp All-purpose flour
  • 1 cup Chicken broth
  • 1/2 cup Milk
  • 1/4 cup Parmesan cheese
  • 4 slices Crusty bread toasted and buttered if desired

Instructions
 

  • Season both sides of the chicken well with salt and pepper.
  • Heat the oil in a non-stick pan over medium heat. Once the oil is hot, sear the chicken on both sides to a deep golden brown. Remove the chicken and transfer to a plate.
  • In the same pan, melt the butter and saute the spinach until wilted, stir in the flour. Cook for about 1 minute until the roux starts to turn golden brown. Slowly stir in the broth and milk and bring to a simmer. Add the chicken to the pan and cook to an internal temperature of 160 degrees using a thermometer. Then remove from heat.
  • Stir in parmesan cheese. Taste and adjust the seasoning as needed with salt and pepper.
  • Serve with bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 437kcalCarbohydrates: 19gProtein: 31gFat: 26gSaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 661mgPotassium: 594mgFiber: 1gSugar: 2gVitamin A: 1012IUVitamin C: 8mgCalcium: 140mgIron: 2mg
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