Chicken Florentine

Name: Chicken Florentine
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 chicken breasts, butterflied; 300g fresh spinach; 200ml double cream; 100ml chicken stock; 2 cloves garlic; 50g Parmesan, grated; 2 tbsp butter; olive oil to cook; salt and pepper to taste

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

Season chicken. Pan-fry 4 minutes each side. Remove.

Fry garlic in butter.

Add spinach and wilt.

Add stock and cream.

Simmer 5 minutes.

Add Parmesan.

Return chicken.

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

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