Chicken Florentine

Ingredients

• 3 large chicken breasts boneless and skinless, sliced lengthwise into 6 thin cutlets
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• ¼ cup (30 g) all purpose flour
• 1 tablespoon olive oil
• 2 tablespoons (26 g) butter divided
• 2 cloves garlic minced or pressed
• ¼ cup (60 ml) water, chicken stock, or dry white wine
• 1 cup (240 ml) heavy cream
• ½ cup (42 g) grated parmesan
• 2 cups baby spinach leaves

Instructions

1. Start by seasoning the chicken cutlets with salt and pepper.
2. Then add Italian seasoning to the flour in a shallow bowl. Dredge the chicken cutlets in the flour mixture shaking off any excess.
3. In a large skillet, heat oil and melt 1 tablespoon of butter over medium heat, swirling the pan to coat with melted butter. Add chicken to the pan, working in batches if needed to avoid crowding the pan.
4. Cook the chicken cutlets for 4-5 minutes on each side, or until golden brown and cooked through to a temperature of 165°F/74°C. Transfer chicken to a plate, cover to keep warm, and set aside.

To Make The Cream Sauce:

1. Add the remaining butter and garlic to the skillet, and cook for 30 seconds or 1 minute until the garlic is fragrant. Add the chicken stock or water or wine, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
2. Adjust the heat to medium-low, and add the heavy cream and parmesan cheese to the skillet, seasoning with a little ground pepper if desired. Allow the sauce to simmer for a couple of minutes and thicken. If it gets too thick, stir in a tablespoon of water.
3. Add the spinach, stir it in and let it wilt in the sauce.
4. Put the chicken back in the sauce, and spoon the sauce over the cutlets. Serve warm over pasta, rice, or with steamed vegetables.