This creamy chicken Florentine recipe combines tender chicken breast pieces simmered in a rich Florentine sauce with wilted spinach. Ready in 20 minutes; it’s a perfect weeknight meal! Watch the video below to see how I make it in my kitchen!
Slice the two chicken breasts lengthways to form four, thin pieces of chicken. Season the four chicken pieces with salt and pepper and set aside.
In a small bowl, whisk together the almond flour and parmesan cheese. Dip each chicken fillet in the flour mixture, ensuring everything is covered.
Add the oil and one tablespoon of the butter into a skillet and place it over medium heat. Once hot, add the chicken and cook for 8-10 minutes, flipping halfway through, until golden on the outside. Remove the chicken from the heat.
Add the extra butter to the pan, along with the garlic, and cook for 30 seconds, before adding the chicken broth and Italian seasoning. Let it simmer for 5-6 minutes, or until it has noticeably reduced. Add the cream and bring it to a boil, then add the parmesan cheese and spinach.
Add the chicken back into the pan and let it simmer for 5 minutes, until the sauce thickens.
Serve the chicken and the florentine sauce immediately.
Video
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 5 days. TO FREEZE: Place the chicken and the sauce in an airtight container and store in the freezer for up to two months. TO REHEAT: Either microwave the chicken with the sauce in 30-second spurts until hot, or in a skillet.