Cook what you grow
Chicken Florentine Skillet
Golden pan-seared chicken cutlets nestled back into a creamy white wine, parmesan, and spinach sauce: the classic Florentine treatment in one skillet.
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Ingredients
serves 4From the garden
- 8 oz fresh spinach, tough stems removed
- 3 cloves garlic, minced
From the pantry
- 1½ lb boneless, skinless chicken breasts, halved horizontally into 4 thin cutlets
- ¼ cup all-purpose flour · for dredging
- 2 tbsp butter
- 2 tbsp olive oil
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup grated parmesan
- 1 lemon (optional) · a squeeze for the sauce, the rest in wedges
- salt · to taste
- black pepper