Chicken & Spinach in a White Wine Sauce: Chicken Florentine Recipe: Dishin' With Di Kometa Video #25

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.

Sprinkle chicken breasts lightly with salt and pepper.

Coat chicken breasts with all-purpose flour on both sides.

Heat a non-stick pan over medium-high heat and add olive oil.

Add spinach to the pan, sprinkle with salt and pepper, and toss until wilted, about 1 minute.

Move spinach to a plate and cover with foil to keep warm.

In the same pan, add more olive oil and the chicken, cooking until browned on one side, then flip and brown the other side.

Move chicken to a plate and cover with foil.

In the same pan, add olive oil, minced garlic, minced onion, salt, and pepper, cooking until the onion is soft, about 2 minutes.

Add white wine to the pan and raise the heat, cooking until reduced by half.

Chop the cooked spinach and set aside.

Lower the heat and gradually stir in heavy cream, then add parsley and fresh nutmeg, stirring well.

Season with salt and pepper to taste and cook for another 3-5 minutes until the sauce reduces.

Add the chicken back into the pan, coating it in the sauce, and cook for an additional 3 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens