Fixin’ Supper


Chicken Florentine
  • 2 Chicken Breasts, cut in half lengthwise
  • Salt & Pepper to taste
  • 1 tsp Garlic Powder
  • 1 Cup Flour, for dredging
  • 1 tbsp Olive Oil
  • 1 Cup Heavy Cream
  • 3 Garlic Cloves, minced
  • 1 tbsp Olive Oil
  • 2 tbsp Butter
  • ½ Cup Dry White Whine
  • ½ Cup Chicken Broth
  • 2 Cups Baby Spinach
  • Grated Parmesan Cheese, for garnish
  1. Season chicken with salt, pepper and garlic powder and toss to coat. Then, dredge chicken in flour.
  2. Add the olive oil and 1 tbsp of butter to a large pan over medium high heat. Cook the chicken for 4-5 minutes per side or until nicely golden (note: chicken may not be fully cooked but will continue to cook in a later step).
  3. Over medium heat, add 1 tbsp butter to the same pan and warm until foamy. Add the garlic and cook until fragrant, about 1 minute. Add the wine and allow to cook for 1-2 minutes, then add the chicken broth and cook an additional 3-5 minutes until reduced.
  4. Add the heavy cream and continue to simmer for another 2-3 minutes. Then stir in the spinach and allow to wilt. Return the chicken to the pan and allow to combine with the sauce, which should continue to thicken once chicken is returned to the pan. Warm until internal temperature of the chicken reaches 165 degrees.
  5. Sprinkle parmesan cheese over the chicken, if desired.


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February 13, 2024