One-Pan Chicken Florentine

• servings: 4 servings
• total time: 30 minutes

Ingredients

2 tablespoons extra-virgin olive oil, divided

1 pound chicken breast, thinly sliced

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

¼ cup finely chopped shallot

2 large cloves garlic, minced

⅓ cup dry white wine

1 pound baby spinach

⅓ cup heavy cream

2 teaspoons cornstarch

Directions

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season sliced chicken with ¼ teaspoon each salt and pepper. Add to the pan and cook, turning once, until just cooked through, 5 to 7 minutes. Transfer to a plate and tent with foil to keep warm.

Reduce heat to medium. Add the remaining 1 tablespoon oil, ¼ cup shallot and the minced garlic to the pan. Cook, stirring, until fragrant, about 30 seconds. Add ⅓ cup wine, scraping up any browned bits. Add 1 pound baby spinach in batches; cook, stirring often, until wilted, 3 to 5 minutes.

In a measuring cup, whisk ⅓ cup cream, 2 teaspoons cornstarch and the remaining ¼ teaspoon each salt and pepper. Add to the pan with the spinach; cook, stirring frequently, until thickened, about 2 minutes. Serve with the chicken.

Nutrition

• Calories: 320 kcal
• Total Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 105 mg
• Sodium: 413 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 30 g