Chicken Florentine

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

chicken breasts

🥗Healthier: turkey cutlets

💰Cheaper: chicken thighs

Turkey is leaner and thighs are more economical.

Begin by grating some Parmesan cheese.

Finely dice one medium-sized shallot.

Carefully cut 1.5 lbs of boneless skinless chicken breasts into butterflied halves lengthwise.

Lay out the chicken breast pieces in an even layer on a sheet of plastic wrap and place another layer of plastic wrap on top.

Pound the chicken breast pieces out until they are all 1/4 of an inch thick, then remove the top layer of plastic wrap.

Season the chicken with salt, black pepper, and garlic powder to taste on one side, then flip and season the other side.

Spread about 1/4 cup of flour in a shallow dish and dredge each piece of chicken in the flour, ensuring both sides are coated.

Pour 2 tbsp of olive oil in a large sauté pan and heat over medium heat.

Place each piece of flour-coated chicken in the heated oil and cook for 3 to 5 minutes per side, then remove from the pan and set aside.

Add 3 tbsp of butter to the same sauté pan and allow it to melt over medium heat.

Add the diced shallot and sauté for 3 minutes.

Add 2 heaping teaspoons of minced garlic and sauté for 30 seconds.

Pour in 3/4 cup of dry white wine and deglaze the pan, loosening the brown bits stuck to the bottom.

Add 1 teaspoon of Italian seasoning and stir.

Pour in 1 cup of chicken broth and stir to combine.

Pour in 2/3 cup of heavy cream and stir to incorporate.

Add 1/2 cup of grated Parmesan cheese and stir until the cheese melts into the sauce.

Add 3 cups of fresh baby spinach to the sauce and stir gently until the spinach wilts for about 2 minutes.

Transfer all the chicken back to the pan and allow it to simmer in the sauce for 3 to 5 minutes, gently stirring to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens