Chicken Florentine Creamy Spinach (Print Version)

# Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Cooking Fats

02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter

→ Chicken Dredge

04 - 1 teaspoon fine salt
05 - 0.5 teaspoon ground black pepper
06 - 2 teaspoons Italian herb seasoning
07 - 65 grams plain flour
08 - 25 grams Parmesan cheese, finely grated
09 - 1 teaspoon garlic powder

→ Florentine Sauce

10 - 4 garlic cloves, finely minced
11 - 360 millilitres dry white wine or chicken broth
12 - 240 millilitres half and half
13 - 75 grams cream cheese, softened
14 - 90 grams fresh spinach leaves
15 - 1.5 tablespoons fresh lemon juice or juice of 0.5 fresh lemon (optional)
16 - Fresh parsley, finely chopped, for garnish

# Instructions:

01 - Place a sheet of plastic wrap over each chicken breast and use a meat mallet to pound to approximately 1.25 cm thickness. Pat dry with paper towels.
02 - In a shallow dish, mix salt, black pepper, Italian seasoning, flour, Parmesan, and garlic powder. Evenly coat each chicken breast in the flour mixture and shake off any excess.
03 - Heat olive oil and butter over medium-high in a large skillet. Arrange chicken breasts in a single layer; cover, and sear for 4–5 minutes per side until golden and cooked through. Work in batches if necessary. Transfer chicken to a plate and keep warm.
04 - Turn off the heat. Add white wine or chicken broth, then return heat to medium. Use a silicone spatula to scrape the pan’s bottom and sides to incorporate browned bits. Reduce the liquid by half, about 6–7 minutes. Stir in minced garlic during the last minute.
05 - Gently warm the half and half in the microwave for approximately 40 seconds. Add to skillet in splashes, stirring constantly. Bring briefly to a gentle simmer, then lower heat and stir in cream cheese until fully blended.
06 - Fold in fresh spinach and cook until wilted. Add lemon juice, if using, to the sauce for brightness.
07 - Place the seared chicken and any juices back into the pan. Cover and heat through for 2–3 minutes. Garnish with chopped parsley before serving.

# Notes:

01 - Use thin, evenly pounded chicken breasts to ensure consistent cooking and tenderness.
02 - Allowing the chicken to reach room temperature before searing prevents uneven cooking.
03 - Do not disturb the chicken while searing to develop a golden crust; the chicken will naturally release from the pan when ready to turn.
04 - A blend of olive oil and butter provides flavor and prevents burning.
05 - Frozen spinach may be substituted — use 280 grams, thawed and drained thoroughly.
06 - Omit cream cheese for a lighter texture; sauce will still thicken when reduced.

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