Description
A creamy, restaurant-quality Chicken Florentine featuring tender chicken cutlets in a rich garlic and spinach cream sauce.
Ingredients
Scale
2 large chicken breasts (sliced into 4 cutlets)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup almond flour
2 tablespoons parmesan cheese (for coating)
1 tablespoon olive oil
2 tablespoons butter (divided)
2 cloves garlic (minced)
3/4 cup chicken broth
1 tablespoon Italian seasoning
1 cup heavy cream
1/4 cup parmesan cheese (for sauce)
2 cups baby spinach
Instructions
- Slice chicken breasts into four thin pieces and season with salt and pepper.
- Whisk almond flour and 2 tbsp parmesan; dredge chicken in the mixture.
- Heat oil and 1 tbsp butter in a skillet. Cook chicken 8-10 minutes (flipping halfway) until golden. Remove chicken.
- Add remaining butter and garlic to the pan; cook for 30 seconds.
- Stir in chicken broth and Italian seasoning. Simmer 5-6 minutes until reduced.
- Add cream and bring to a boil. Stir in parmesan and spinach.
- Return chicken to the pan and simmer for 5 minutes until sauce thickens. Serve immediately.
Notes
- Use fresh garlic for the best flavor profile.
- Substitute almond flour with all-purpose flour if preferred.
- Ensure chicken reaches an internal temperature of 165F.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 295 kcal
- Sugar: 0 g
- Sodium: 786 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 95 mg