Chicken Florentine

Ingredients

• 1½ lb boneless, skinless chicken breasts
• ¼ cup all-purpose flour
• 2 tbsp olive oil
• 4 clove garlic
• 1 cup chicken broth
• ½ cup heavy cream
• 5 oz fresh spinach
• ½ cup Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Slice chicken breasts horizontally to create 8 thinner cutlets. Season with salt and pepper, then dredge in flour, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
3. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
4. Stir in heavy cream and bring to a gentle simmer. Add spinach and cook until wilted, about 2-3 minutes.
5. Return chicken to the skillet, nestling it into the sauce. Sprinkle with Parmesan cheese.
6. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and the cheese to melt. Serve immediately.