Quick and easy one pan chicken florentine made in a creamy white wine sauce with shallots, spinach, and a squeeze of fresh lemon juice.
Prep Time15 minutesminutes
Cook Time30 minutesminutes
Total Time45 minutesminutes
Yield 4servings
5 from 1 vote
Ingredients
2Tbspolive oil
1boneless, skinless chicken breast
1/2cupall-purpose flour
2Tbspunsalted butter
2largeshallotsminced
3clovesgarlicminced
1cupwhite wine
1cupheavy cream
4ozbaby spinach
1Tbspfresh flat-leaf parsleychopped
1largelemoncut into 4
Instructions
In a large skillet, heat olive oil over medium-high heat.
Season chicken on both sides with salt and pepper then dredge in flour to coat.
Place chicken in skillet and cook, turning once, until golden brown and cooked through; about 8 minutes per side. Remove from skillet to clean plate.
Reduce heat to medium and add butter to skillet to melt. Add shallots and garlic and cook, stirring occasionally, till fragrant and shallots are softened; about 3 minutes.
Deglaze the pan with the white wine scraping all the brown bits from the bottom of the pan. Add the heave cream, bring to boil, reduce heat and let simmer for 8-10 minutes until sauce has thickened and coats the back of a spoon.
Stir in spinach until just wilted and remove from heat. Season with salt and pepper.
Slice chicken and nestle back into the sauce to coat the chicken. Sprinkle with parsley and a squeeze of lemon juice. Serve immediately.