Creamy Chicken Florentine

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

4 boneless, skinless chicken breasts (thin-sliced)

kosher salt and black pepper

3/4 teaspoon garlic powder

1/4 cup flour (for dredging)

2 tablespoons butter (divided)

1 tablespoon olive oil

3 cloves garlic (minced)

1/2 cup dry white wine

1/4 cup chicken broth

1/4 teaspoon Italian seasoning

3/4 cup heavy cream

2 cups loosely-packed fresh baby spinach

1/3 cup freshly-grated Parmesan cheese

Directions

Season both sides of the chicken breasts with salt, pepper, and garlic powder. Place flour on a plate or in a shallow bowl. Dredge each piece of chicken through the flour to lightly coat on both sides.

Melt 1 tablespoon of the butter together with the olive oil in a large skillet over medium-high heat. Add chicken and sauté for 3-4 minutes on each side, until golden and cooked through. Reduce heat to medium-low and transfer chicken to plate.

Add remaining 1 tablespoon butter and minced garlic to the skillet. Cook for 30 seconds, then add the wine, broth, and Italian seasoning. Scrape the bottom of the pan to release any browned bits. Increase heat to medium and let the sauce simmer for 3-4 minutes.

Stir in the cream and cook for 1-2 minutes, then stir in the spinach.

Return chicken to the pan, spoon sauce on top, and cook for an additional 1-2 minutes, just until it’s warmed through. Sprinkle with Parmesan and serve.

Nutrition

• Calories: 538 kcal
• Total Fat: 28 g
• Saturated Fat: 14 g
• Cholesterol: 206 mg
• Sodium: 476 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 53 g