Chicken Florentine
Poached or sautéed chicken breast topped with spinach, cream sauce, and melted cheese. Finished under the broiler for a golden crust.
Ingredients
Method
Pat chicken breasts dry with paper towels. Place between plastic wrap and pound to uniform 3/4-inch thickness. Season both sides with salt and black pepper.
Chop spinach roughly. Mince garlic. Measure cream, grate cheese, and juice lemon.
Heat olive oil in a large skillet over medium-high heat. Sauté chicken breasts 4–5 minutes per side until golden and internal temperature reaches 165°F. Transfer to a broiler-safe baking dish.
In the same skillet, add minced garlic and sauté 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
Reduce heat to low. Stir in half the grated parmesan, lemon juice, and nutmeg. Season with salt and pepper to taste. Remove from heat.
Distribute chopped spinach evenly over each chicken breast.
Pour cream sauce over spinach and chicken. Top with remaining parmesan cheese.
Place baking dish under a preheated broiler 4–6 inches from the heat. Broil 3–4 minutes until cheese is melted and lightly golden.
Remove from broiler and let rest 2 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →