Creamy Chicken Florentine
500kcal
Ingredients
For the Chicken
- 2 pieces Boneless, skinless chicken breasts about 6-8 oz each
- to taste Salt essential for seasoning
- to taste Black pepper freshly ground
For the Sauce
- 2 tablespoons Olive oil for searing the chicken
- 2 cloves Garlic minced
- 0.25 cups Dry white wine helps deglaze the pan
- 1 cup Heavy cream creates a luscious sauce
- 0.5 cups Chicken broth enhances flavor
- 0.5 cups Grated Parmesan cheese adds nutty flavor
- a pinch Nutmeg optional
For the Greens
- 5 oz Fresh baby spinach adds color and nutrition
Method
How to Make Creamy Chicken Florentine
- Sear chicken breasts in a hot pan with olive oil, cooking until golden brown, about 6-7 minutes per side. Once cooked through, remove the chicken and set aside.
- Sauté minced garlic in the same pan for about 1 minute until fragrant, making sure it doesn’t burn.
- Deglaze the pan with dry white wine, scraping up any delicious brown bits left behind. Let it simmer for a couple of minutes to reduce slightly.
- Combine heavy cream and chicken broth in the pan, stirring well to create a harmonious blend. Bring it to a gentle simmer, thickening the sauce.
- Stir in grated Parmesan cheese, whisking until the sauce becomes smooth and creamy, about 2-3 minutes.
- Add fresh baby spinach to the sauce and cook for a few minutes until wilted and vibrant.
- Return the seared chicken breasts to the pan, nestling them into the creamy sauce.
- Season with salt, black pepper, and nutmeg (if using), adjusting to your taste.
- Serve your Creamy Chicken Florentine immediately.
Nutrition
Serving1servingCalories500kcalCarbohydrates8gProtein35gFat39gSaturated Fat22gPolyunsaturated Fat1gMonounsaturated Fat9gCholesterol150mgSodium600mgPotassium800mgFiber2gSugar1gVitamin A1500IUVitamin C30mgCalcium400mgIron3mg