Chicken Florentine is an easy and fairly quick meal to pull together for your family or even a small dinner party. It’s mostly cooked on the stovetop which is great for those warm days where you don’t want something baking in the oven for a long time. Meals that are prepared “florentine” style are served on or with a bed of spinach. If you aren’t a huge fan of spinach you can either use less in this recipe or even try it with your own favorite wilted greens.
This recipe is from an excellent cookbook entitled, The Complete Cook’s Country TV Show Cookbook 10th Anniversary Edition: Every Recipe and Every Review From All Ten Seasons . It’s filled with really delicious recipes and step-by-step instructions for every meal! I highly recommend adding this one to your collection, especially if you feel that you need a little more guidance and help in the kitchen.
This meal was so a big hit in my house so it’s a keeper! The chicken was very moist and well seasoned and I loved all of the melted cheese throughout. I served it alongside roasted potatoes which was the perfect accompaniment, you can’t go wrong with potatoes! When making this dish, be sure to drain the spinach as indicated to avoid a very wet, soggy mess and be sure to take the time to reduce down the sauce. Don’t sweat it if the sauce takes a little longer than 10 minutes to thicken and come together, not all stoves are created equal so give yours the time it needs. Enjoy!
- 2 tbs vegetable oil
- 12 oz baby spinach
- 4 (6 oz) boneless, skinless chicken breasts
- Kosher salt and pepper, to taste
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 1/4 cups chicken stock
- 1 1 /4 cups water
- 1 cup heavy cream
- 6 tbs grated Parmesan cheese
- 1 tsp grated lemon zest
- 1 tsp fresh lemon juice
Adjust oven rack to the upper-middle position and heat broiler.
Heat 1 tbs of vegetable oil in a 12″ skillet over medium-high heat until shimmering. Add the spinach and cook, stirring occasionally until wilted, 1-2 minutes. Transfer the spinach to a colander that is set over a bowl and press the spinach with a spoon to release the excess liquid. Discard liquid.
Pat chicken dry with paper towels and season with salt and pepper. Wipe out the pan and heat remaining 1 tbs of vegetable oil over medium-high heat until just smoking. Cook the chicken on both sides until golden, about 4-6 minutes. Add shallot and garlic to skillet and cook until fragrant, about 30 seconds. Stir in the stock, water and cream and bring to a boil.
Reduce heat to medium-low and simmer until chicken is cooked through, about 10 minutes. Transfer the chicken to a plate and tent with aluminum foil. Continue to simmer the sauce until reduced to 1 cup, about 10 minutes. Off of the heat, stir in 4 tbs of Parmesan cheese, lemon zest and lemon juice.
Cut the chicken crosswise into 1/2″ thick slices and arrange on a broiler safe platter. Scatter the drained spinach over the chicken and then cover in the sauce. Sprinkle with remaining Parmesan cheese and broil until golden brown, about 3-5 minutes. Serve.