Chicken Florentine: Simple Solution for Your Evening

Dinners at home after work don’t have to be repetitive and way too simple, and this recipe is a proof of it.

Florentine-style chicken sounds and looks like something served in haute-cuisine restaurants, though you can easily make it yourself in just 30 minutes. What makes it even better, the chicken can go well with whatever side dish, be it pasta or rice.

Here’s what you need: 2 tablespoons of flour, 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper, 4 chicken cutlets (2 chicken breasts, cut in half horizontally and pounded with a meat mallet or rolling pin), 3 tablespoons of olive oil, 2 medium shallots (minced), 230 g of young mushrooms, sliced, 3 cloves of garlic (minced), 1/4 cup of dry white wine (try Pinot Grigio, Sauvignon Blanc, or Riesling), 1/2 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 340 g of fresh young spinach.

Add the flour, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to a shallow bowl. Mix well with a fork or spoon. Place the chicken cutlets on top of the flour. Turn the chicken over so that it is evenly coated on both sides, sprinkling flour on any exposed areas. Place the cutlets on a large plate and repeat with the remaining pieces of chicken.

Place a large skillet over medium heat and add 2 tablespoons of olive oil. Swirl the pan to cover evenly with oil. The hot oil should shimmer but not smoke. Arrange the flour-coated chicken cutlets in a single layer. Fry, without moving, until the bottom is golden brown, 3 to 5 minutes. Use tongs or a spatula to flip the chicken and fry the other side until lightly browned and the chicken is cooked through, 2 to 4 minutes. Move the chicken to a clean plate and cover with foil. Set aside while you make the sauce in the same pan.

Reduce the heat and add the remaining 1 tablespoon of olive oil. Add the shallots and fry until translucent, about 1 minute. Add the mushrooms and garlic, season them with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Cook until tender, 2 to 3 minutes.

Pour in the white wine and stir everything together. Boil the wine and cook until the alcohol smell disappears, about 1 minute. Stir in the heavy cream. Bring to a gentle boil again. Add the spinach in 2 or 3 steps, stirring after each addition, until all the leaves have wilted and blended into the sauce. Stir in the Parmesan until it has melted completely.

Place the cutlets in the sauce and let them simmer for 2-3 minutes to heat the chicken through. Taste the sauce and adjust the seasoning, adding more salt and black pepper if necessary.