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Chicken Florentine
Pan-fried chicken breast finished in a creamy spinach and Parmesan sauce. Building the sauce in the same pan the chicken was fried in is what picks up all the browned bits left behind, folding that extra savoury depth straight into the finished sauce.
Total time
25 min
Prep
5 min
Cook
20 min
Difficulty
easy
Cuisine
Italian
Ingredients
4chicken breasts, butterflied
300gfresh spinach
200mldouble cream
100mlchicken stock
2 clovesgarlic
50gParmesan, grated
2 tbspbutter
olive oilto cook
salt and pepperto taste
Instructions
1
Season chicken. Pan-fry 4 minutes each side. Remove.
2
Fry garlic in butter.
3
Add spinach and wilt.
4
Add stock and cream.
5
Simmer 5 minutes.
6
Add Parmesan.
7
Return chicken.
8
Simmer 3 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
383
Protein
14.4g
Fat
34.4g
Carbs
5.2g
Fiber
1.7g
Sodium
375mg
Reviews
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★★★★★
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