New York Times Chicken Florentine

Ingredients

• 0.25 cup all-purpose flour (for dredging)
• 0.25 cup grated Parmesan cheese (plus more to finish)
• salt (to taste)
• black pepper (to taste)
• 1 lb thin-cut chicken breasts
• 1 tbsp olive oil
• 4 tbsp unsalted butter (divided)
• 1 shallot (minced)
• 2 garlic cloves (minced)
• 0.5 cup dry white wine
• 0.5 cup chicken broth
• 1 tsp dried basil (fresh may be substituted)
• 1 tsp dried oregano (fresh may be substituted)
• 0.5 cup heavy cream
• 2 oz cream cheese
• 2 cup baby spinach

Steps

1. 1

   On a large plate, mix the flour, 1/4 cup grated Parmesan, salt, and pepper until well combined.

2. 2

   Dredge the thin-cut chicken breasts in the flour mixture, pressing lightly to ensure an even coating on both sides.

3. 3

   Heat a large pan over medium heat. Add 1 tablespoon of olive oil and 2 tablespoons of the butter.

4. 4

   Once the butter is melted and the pan is hot, add the chicken breasts. Cook until the exterior is golden and crispy on both sides, but the chicken is not yet cooked through to the center. Remove the chicken from the pan and set aside on a plate.

5. 5

   In the same pan, melt the remaining 2 tablespoons of butter. Add the minced shallot, minced garlic, and a pinch of salt.

6. 6

   Sauté the aromatics until softened and fragrant, being careful not to burn the garlic.

7. 7

   Deglaze the pan by pouring in the white wine and chicken broth. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan.

8. 8

   Add the basil and oregano to the liquid. Let the mixture simmer and reduce by half.

9. 9

   Stir in the heavy cream and the cream cheese. Continue to stir until the cream cheese has melted and the sauce has thickened and emulsified.

10. 10

    Fold in the baby spinach and cook just until it begins to wilt.

11. 11

    Return the chicken breasts and any accumulated juices to the pan. Simmer for a few minutes until the chicken is fully cooked through.

12. 12

    Serve immediately, topped with additional freshly grated Parmesan cheese.

Notes

The creator suggests serving this with potatoes or crusty bread to soak up the sauce, though pasta is also a common pairing. Using fresh basil and oregano is recommended if available for better flavor.

Nutrition per serving

• main
• chicken
• one-pan
• skillet
• creamy
• dinner
• NYT Cooking