Chicken Florentine

Recipe View 5 mins 1. Prepare Your Culinary Canvas: Gather all the necessary ingredients to ensure a smooth cooking process.

Recipe View 8 mins 2. Dust the Chicken: In a medium bowl, combine flour and 1/4 teaspoon of kosher salt. Gently coat each chicken cutlet in the flour mixture, ensuring even coverage. Shake off any excess and set aside on a plate. (Prep time: ~5 minutes)

Recipe View 5 mins 3. Sear to Perfection: Heat a large skillet over medium-high heat. Add butter and olive oil, allowing the butter to melt and froth (about 30 seconds). Place the chicken in the skillet in a single layer, cooking for approximately 8 minutes, flipping halfway through, until golden brown and a thermometer inserted into the thickest part registers 165°F. Transfer the seared chicken to a wire rack. (Cook time: ~8 minutes)

Recipe View 1 mins 4. Craft the Sauce: Pour white wine into the skillet. Over high heat, deglaze the pan by stirring occasionally and scraping up any flavorful browned bits from the bottom. Reduce the wine by half (about 1 minute). Stir in chicken stock, heavy cream, black pepper, garlic powder, oregano, thyme, marjoram, and the remaining 1/2 teaspoon salt. Bring to a simmer over medium-high heat, stirring occasionally, until the sauce thickens slightly (about 4 minutes). (Cook time: ~5 minutes)

Recipe View 1 mins 5. Wilt the Spinach: Incorporate fresh spinach into the simmering sauce. Cook, stirring frequently, until the spinach wilts and softens (about 1 minute). (Cook time: ~1 minute)

Recipe View 6. Unite and Finish: Return the seared chicken to the skillet, nestling it within the creamy spinach sauce. Cook over medium-high heat, turning the chicken once, until it is heated through (about 1 minute). Remove from heat and stir in fresh basil and Parmesan cheese, swirling to combine. (Cook time: ~1 minute)