Chicken Florentine

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tbsp olive oil

3 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

2 cups fresh spinach leaves

1 tsp Italian seasoning

Must express something to keep getting my recipes… Thank you

, FULL RECIPE

Ingredients:

4 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

3 cloves garlic, minced

1/2 cup sun-dried tomatoes, packed in oil, drained and chopped (reserve 1-2 tbsp of the oil if possible)

1 cup heavy cream

1/2 cup chicken broth (low sodium preferred)

1/2 cup grated Parmesan cheese, plus more for topping

5 ounces fresh spinach leaves, roughly chopped (about 2 cups packed)

1 teaspoon Italian seasoning

Optional: Pinch of red pepper flakes for heat

Optional: Fresh parsley or basil, chopped, for garnish

Instructions:

Prepare the chicken: Season the chicken breasts generously with salt and pepper.

Sear the chicken: Heat the olive oil (and reserved oil from the sun-dried tomatoes, if using) in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté the aromatics: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant. Be careful not to burn the garlic. Add the chopped sun-dried tomatoes and cook for another minute.

Make the sauce: Pour in the heavy cream and chicken broth. Bring to a simmer, then stir in the Parmesan cheese and Italian seasoning. If using, add a pinch of red pepper flakes. Cook for 2-3 minutes, or until the sauce has thickened slightly.

Wilt the spinach: Add the spinach to the skillet and cook until it wilts, about 2-3 minutes. Stir to incorporate it into the sauce.

Return the chicken: Return the cooked chicken breasts to the skillet and nestle them into the sauce. Spoon some of the sauce over the chicken.

Simmer: Reduce the heat to low, cover the skillet, and simmer for 5-10 minutes to allow the flavors to meld.

Serve: Serve the Chicken Florentine immediately, garnished with extra Parmesan cheese and fresh parsley or basil, if desired. Serve with pasta, rice, or mashed potatoes.

Tips and Variations:

Pounding the chicken: For even cooking, you can pound the chicken breasts to an even thickness before searing.

Using frozen spinach: If using frozen spinach, thaw it completely and squeeze out as much excess water as possible before adding it to the sauce.

Adding white wine: For a richer flavor, you can add 1/4 cup of dry white wine to the skillet after sautéing the garlic and sun-dried tomatoes. Let it reduce slightly before adding the cream and broth.

I’m definitely looking forward to more delicious recipes! This Chicken Florentine is a winner.