Chicken Florentine

Ingredients

• 1 pound Fresh Spinach (washed, wilted and chopped)
• 2 large Boneless Skinless Chicken Breasts (about 8‑oz each, trimmed)
• 1 teaspoon Kosher Salt (for seasoning chicken and sauce)
• ½ teaspoon Freshly Ground Black Pepper (for seasoning chicken and sauce)
• ¼ teaspoon Cayenne Pepper (optional heat)
• 2 tablespoons All-Purpose Flour (light coating for chicken)
• 3 tablespoons Olive Oil (divided: searing and finishing drizzle)
• 2 tablespoons Unsalted Butter (for the sauce)
• 4 cloves Garlic (finely minced; generous amount)
• 2 small Shallots (minced; can substitute onion)
• 3 tablespoons Dry White Wine (used for deglazing and flavor)
• ½ cup Sweet Red Bell Pepper (diced; DIC brand mentioned)
• 1 cup Heavy Cream (35 % fat, adds richness)
• 1 teaspoon Lemon Zest (freshly grated)
• 1 tablespoon Fresh Lemon Juice (optional finishing squeeze)

Instructions

1. Wilt the Spinach

   Heat a large pot over medium‑high. Add the whole pound of fresh spinach and toss constantly with tongs until it wilts, turns bright green, and releases most of its moisture.

   Time: PT2M

   Temperature: medium-high

2. Drain and Chop Spinach

   Transfer the wilted spinach to a strainer, let it drain, and give it a few gentle squeezes with tongs. Then place on a cutting board and chop finely.

   Time: PT3M

3. Season and Flour the Chicken

   Pat the chicken breasts dry. Generously season both sides with kosher salt, black pepper, and cayenne. Sprinkle each side with enough all‑purpose flour to coat lightly, then flip and repeat.

   Time: PT4M

4. Sear Chicken – First Side

   Add 1 ½ tbsp olive oil to the hot skillet. Place the chicken breasts skin‑side down (the flour‑coated side) and let sizzle for about 4‑5 minutes without moving.

   Time: PT5M

   Temperature: medium-high

5. Sear Chicken – Second Side

   Flip the breasts and sear the other side for another 4‑5 minutes until a deep golden crust forms. Turn the heat down to medium after the first side to avoid over‑browning.

   Time: PT5M

   Temperature: medium

6. Rest the Chicken

   Remove the chicken from the skillet, set aside on a warm plate, and let rest for 3 minutes while you build the sauce.

   Time: PT3M

7. Sauté Garlic and Shallots

   In the same skillet (or a clean one), melt butter with 1 ½ tbsp olive oil over medium‑high. Add minced garlic and shallots, stirring for about 1‑2 minutes until fragrant and softened.

   Time: PT2M

   Temperature: medium-high

8. Deglaze with White Wine

   Pour in 3 tbsp dry white wine, stir, and let it reduce for 2‑3 minutes until the liquid is slightly syrupy and you can see the pan bottom briefly.

   Time: PT3M

   Temperature: medium

9. Add Bell Pepper

   Stir in the diced sweet red bell pepper and cook for another minute until just softened.

   Time: PT2M

   Temperature: medium

10. Incorporate Heavy Cream

    Pour the cup of heavy cream into the pan, bring to a gentle simmer, and let it reduce for about 5 minutes, stirring occasionally, until it thickens slightly.

    Time: PT5M

    Temperature: medium

11. Combine Spinach

    Add the chopped wilted spinach to the creamy sauce, stirring until evenly incorporated and heated through.

    Time: PT2M

    Temperature: medium

12. Finish the Chicken in the Sauce

    Nestle the rested chicken breasts into the sauce, spoon some sauce over the top, and let simmer on medium for 3‑4 minutes until the chicken is heated through.

    Time: PT4M

    Temperature: medium

13. Final Touches and Serve

    Drizzle a thin stream of olive oil over each breast, grate a little more lemon zest on top, and optionally squeeze fresh lemon juice just before serving.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

8 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh Spinach: Frozen spinach (thawed and drained)
• Instead of Boneless Skinless Chicken Breasts: Boneless skinless chicken thighs
• Instead of Kosher Salt: Sea salt
• Instead of Freshly Ground Black Pepper: White pepper
• Instead of Cayenne Pepper: Crushed red pepper flakes
• Instead of All-Purpose Flour: Rice flour, Cornstarch
• Instead of Olive Oil: Vegetable oil
• Instead of Unsalted Butter: Margarine
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Shallots: Yellow onion (½ small)
• Instead of Dry White Wine: Chicken broth + ½ tsp lemon juice
• Instead of Sweet Red Bell Pepper: Any color bell pepper
• Instead of Heavy Cream: Half‑and‑half plus 1 tbsp butter
• Instead of Lemon Zest: Lemon peel (thinly sliced)
• Instead of Fresh Lemon Juice: Lime juice

Equipment Needed

• Large Pot
• Fine Mesh Strainer
• Tongs
• Cutting Board
• Chef’s Knife
• Large Non‑Stick Skillet
• Measuring Spoons
• Wooden Spoon or Silicone Spatula
• Microplane or Zester (optional)
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Wilting and chopping the spinach
• Flour coating the chicken for crust
• Searing the chicken without burning
• Reducing the white wine properly
• Thickening the heavy‑cream sauce
• Combining spinach into the sauce
• Reheating the chicken in the sauce without overcooking

Chef Tips from the Video

• Pat the chicken completely dry before flouring for a better crust.
• Use a high‑quality extra‑virgin olive oil for the final drizzle; it adds bright flavor.
• Freshly grated lemon zest gives a cleaner citrus note than bottled juice.
• If you like extra richness, finish the sauce with a tablespoon of grated Parmesan.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Not recommended; the sauce may separate when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Wilt and chop the spinach up to 24 hours ahead; store in a sealed bag in the fridge.
• The cream sauce can be prepared earlier; keep warm on low heat and add spinach just before serving.
• Seasoned chicken can be seared and set aside; reheat briefly in the sauce before serving.

Frequently Asked Questions