chicken florentine

Chicken

Chicken Florentine

Classic chicken Florentine—creamy spinach served atop sautéed chicken cutlets—is a fast and easy meal. To keep calories lower, this recipe uses cornstarch to thicken the cream instead of cheese. This chicken recipe is simple enough for weekdays but also elegant enough for a dinner party.

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 chicken with 1/4 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, shallot and garlic to the pan. Cook, stirring, until fragrant, about 30 seconds. Add wine, scraping up any browned bits. Add spinach in batches and cook, stirring often, until wilted, 3 to 5 minutes. Whisk cream, cornstarch and the remaining 1/4 teaspoon each salt and pepper in a measuring cup. Stir into the spinach and cook until thickened, about 2 minutes more. Serve with the chicken.