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Chicken Florentine

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Description

The day I develop lactose intolerance is the day the world ends for me. Thankfully I can still indulge in all the dairy I want, and eating this lusciously creamy chicken Florentine is at the top of my list. Ready to eat in just over 30 minutes, this is an effortlessly comforting meal you can’t mess up.

Ingredients

  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons fine salt, divided
  • 1 1/2 teaspoons ground black pepper, divided
  • 2 large boneless, skinless chicken breasts (about 1 pound 6 ounces total)
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped (about 1/2 cup)
  • 5 cloves garlic, finely chopped
  • 1 cup dry white wine
  • 2 teaspoons Dijon mustard
  • 3/4 cup heavy cream
  • 3 cups lightly packed baby spinach
  • Parmigiano-Reggiano cheese, for grating
  • 1 tablespoon finely chopped parsley, optional

Directions

  1. Gather the ingredients.
  2. Mix together 1/4 cup all-purpose flour1 teaspoon fine salt, and 1 teaspoon ground black pepper in a shallow dish.
  3. Place 2 large boneless, skinless chicken breasts (about 1 pound 6 ounces total) on a clean cutting board and use a sharp knife to cut each breast in half horizontally through the side of the chicken, using a gentle sawing motion, to make 4 equal (1/2-inch thick) chicken cutlets.
  4. Place each cutlet in the flour mixture and turn a couple of times to coat well. Shake off any excess flour.
  5. Heat 3 tablespoons olive oil in a large high-sided skillet over medium-high heat. Add the chicken to the oil (in batches, if necessary, to avoid overcrowding the pan). Cook until golden brown on the first side, 2 to 3 minutes.
  6. Flip the chicken cutlets and cook until the chicken releases easily from the pan (browning is not important), about 1 more minute. Transfer the chicken to a large plate and set aside while preparing the sauce (the chicken will not be cooked through). Do not wipe the skillet clean.
  7. Add 2 tablespoons unsalted butter and 2 medium shallots, finely chopped (about 1/2 cup) to the pan and cook over medium, scraping up any browned bits from the bottom of the pan and stirring often, until the shallot has softened, 1 to 2 minutes.
  8. Add 5 medium cloves garlic, finely chopped and cook, stirring constantly, until golden brown and fragrant, about 1 minute.
  9. Add 1 cup dry white wine and bring to a boil over medium-high. Cook, stirring occasionally and scraping up all the browned bits, until almost completely reduced but the pan still appears saucy, about 4 minutes.
  10. Add 2 teaspoons Dijon mustard, the remaining 1/2 teaspoon fine salt, the remaining 1/2 teaspoon ground black pepper, and 3/4 cup heavy cream and stir to combine. Bring back to a simmer over medium heat. Cook until slightly thickened, about 2 minutes.
  11. Add 3 cups lightly packed baby spinach and stir until starting to wilt, about 1 minute.
  12. Add the chicken, browned-side up, back into the skillet along with any juices from the plate, and continue to cook over medium heat until the sauce has thickened slightly more and an instant-read thermometer inserted into thickest part of the chicken registers 160 F, about 3 minutes.
  13. Using a Microplane or rasp grater, grate Parmigiano-Reggiano cheese to taste directly over the chicken. Sprinkle with 1 tablespoon finely chopped parsley, if using, and serve immediately.