Recipes by A.I.
American

Chicken Florentine

Recipe from Skinnytaste

Cuisine
American
Protein
chicken
Dietary
gluten-free with gluten-free flour; low-carb if flour is omitted
Time
15 minutes

Ingredients

  • 2 large boneless, skinless chicken breasts (8 ounces each), halved lengthwise
  • 1 teaspoon kosher salt, plus 1/4 teaspoon
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour or gluten-free flour blend
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1/3 cup chopped shallots
  • 2 garlic cloves, minced
  • 1/3 cup diced red bell pepper
  • 9 ounces fresh baby spinach
  • 2 ounces reduced-fat cream cheese
  • 3/4 cup chicken broth
  • 3 tablespoons half-and-half
  • 1/4 cup grated Parmesan, divided

Method

  1. Pound the thicker ends of the chicken to 1/2-inch thickness. Season both sides with 1 teaspoon salt, the garlic powder, and pepper, then dredge in flour and shake off the excess.
  2. Heat 1 tablespoon olive oil in a deep skillet over medium heat. Cook the chicken for 3 to 4 minutes per side, until golden and cooked through. Transfer to a plate and wipe out the skillet.
  3. Reduce the heat to medium-low and add the remaining olive oil. Cook the shallots and garlic for 2 to 3 minutes.
  4. Add the bell pepper and spinach, season lightly, cover, and cook for 4 to 5 minutes, stirring occasionally, until the spinach wilts.
  5. Reduce the heat to low. Stir in the cream cheese, broth, half-and-half, remaining salt, and Parmesan until the sauce is smooth.
  6. Return the chicken and its juices to the skillet and simmer for a few minutes, until heated through.

To drink

Pairing
Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
On a budget
Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16

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