Chicken FlorentineChicken FlorentineChicken Florentine
A classic Italian-inspired dish featuring tender chicken breasts in a rich, creamy sauce with spinach and mushrooms. This restaurant-quality meal is surprisingly easy to make at home, with crispy pan-fried chicken and a velvety, garlicky sauce that's perfect for a special dinner yet simple enough for weeknights.
Prep Time
10m
Cook Time
25m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
For the chicken
- Chicken breasts (large)3 whole
- Salt0.75 tsp
- Black pepper0.75 tsp
- Ground almonds or plain flour75 g
- Parmesan cheese3 tbsp
- Olive oil1.5 tbsp
- Butter1.5 tbsp
For the Florentine sauce
- Butter1.5 tbsp
- Garlic cloves, minced3 whole
- Chicken stock270 ml
- Italian seasoning (Recipe on website)1.5 tbsp
- Double cream360 ml
- Parmesan cheese40 g
- Baby spinach, loosely packed90 g
A classic Italian-inspired dish featuring tender chicken breasts in a rich, creamy sauce with spinach and mushrooms. This restaurant-quality meal is surprisingly easy to make at home, with crispy pan-fried chicken and a velvety, garlicky sauce that's perfect for a special dinner yet simple enough for weeknights.
InstructionsInstructionsInstructions
Slice the chicken breasts lengthways to form four thin pieces of chicken. Season with salt and pepper and set aside.
In a small bowl, whisk together the ground almonds (or plain flour) and Parmesan cheese. Dip each chicken fillet in the flour mixture, ensuring all surfaces are coated.
Add the olive oil and one tablespoon of butter to a large frying pan and place over medium heat. Once hot, add the chicken and cook for 8-10 minutes, flipping halfway through, until golden on the outside. Remove the chicken from the pan and set aside.
Add the remaining butter to the pan along with the minced garlic. Cook for 30 seconds, then add the chicken stock and Italian seasoning. Let it simmer for 5-6 minutes, or until it has noticeably reduced.
Pour in the double cream and bring to a gentle boil, then stir in the Parmesan cheese and baby spinach.
Return the chicken to the pan and simmer for 5 minutes, until the sauce thickens.
Serve the chicken with the Florentine sauce immediately.
Prep Time
10m
Cook Time
25m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
For the chicken
- Chicken breasts (large)3 whole
- Salt0.75 tsp
- Black pepper0.75 tsp
- Ground almonds or plain flour75 g
- Parmesan cheese3 tbsp
- Olive oil1.5 tbsp
- Butter1.5 tbsp
For the Florentine sauce
- Butter1.5 tbsp
- Garlic cloves, minced3 whole
- Chicken stock270 ml
- Italian seasoning (Recipe on website)1.5 tbsp
- Double cream360 ml
- Parmesan cheese40 g
- Baby spinach, loosely packed90 g
InstructionsInstructionsInstructions
Slice the chicken breasts lengthways to form four thin pieces of chicken. Season with salt and pepper and set aside.
In a small bowl, whisk together the ground almonds (or plain flour) and Parmesan cheese. Dip each chicken fillet in the flour mixture, ensuring all surfaces are coated.
Add the olive oil and one tablespoon of butter to a large frying pan and place over medium heat. Once hot, add the chicken and cook for 8-10 minutes, flipping halfway through, until golden on the outside. Remove the chicken from the pan and set aside.
Add the remaining butter to the pan along with the minced garlic. Cook for 30 seconds, then add the chicken stock and Italian seasoning. Let it simmer for 5-6 minutes, or until it has noticeably reduced.
Pour in the double cream and bring to a gentle boil, then stir in the Parmesan cheese and baby spinach.
Return the chicken to the pan and simmer for 5 minutes, until the sauce thickens.
Serve the chicken with the Florentine sauce immediately.