Chicken Florentine Recipe

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.

Grate 3/4 cup of Parmesan cheese.

Smash and mince 5 cloves of garlic, then set aside.

Pound the chicken breasts to about less than an inch thick, covering with parchment paper to reduce mess.

Season the chicken with salt and pepper on both sides.

Dredge the chicken in 1/3 cup of flour, ensuring it's completely covered.

Heat a skillet over medium to medium-high heat and add 1 tablespoon of butter and 1 tablespoon of olive oil.

Cook the chicken breasts two at a time in the skillet, covering the pan to help cook through, for about 4 minutes per side until golden brown.

Remove the chicken from the skillet and set aside on a plate.

Add 2 tablespoons of butter to the hot pan and add the minced garlic, stirring constantly until fragrant.

Pour in 3/4 cup of dry white wine and let it reduce by half on medium heat.

Add 1/2 teaspoon of Italian seasoning to the wine reduction.

Stir in 1 cup of heavy cream and bring to a simmer.

Add 3/4 cup of grated Parmesan cheese to the cream and stir until melted.

Add 3 cups of spinach to the sauce and let it wilt down.

Return the chicken breasts to the pan, scooching the spinach over to expose the chicken, and let simmer for about 4 minutes to warm the chicken and thicken the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens