Chef John’s Chicken Florentine

Chef John’s Chicken Florentine

For Chef John's chicken Florentine, golden-fried chicken breasts rest on a bed of wilted spinach and cream. This dish is incredibly rich and satisfying, making it perfect to serve on its own.

Ingredients

• 1 pound fresh baby spinach
• 2 skinless, boneless chicken breasts (8 to 10 ounces each)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/4 cup all-purpose flour
• 4 tablespoons olive oil, divided, plus more for drizzling (optional)
• 1 tablespoon butter
• 4 cloves garlic, minced
• 1/4 cup minced shallots or onions
• 3 tablespoons white wine
• 1 tablespoon lemon zest, plus more to garnish
• 1/2 cup diced red bell peppers
• 1 cup heavy cream

Directions

1. Wilt spinach in a large pot over medium-high heat. As soon as the spinach turns green, quickly transfer it to a strainer and squeeze out most of the water. Transfer to a cutting board and roughly chop. Reserve until needed.
2. Season chicken on both sides with salt, black pepper, and cayenne pepper, then coat evenly all over with flour.
3. Add 2 tablespoons of olive oil to a nonstick pan, and heat over medium-high heat. Place the chicken in, and once the breasts are sizzling in the oil, reduce the heat to medium. Cook the breasts until just cooked through and a golden brown crust forms, about 4 to 5 minutes per side. Turn off heat and reserve.
4. Add the remaining 2 tablespoons of olive oil and butter to the pan you plan to serve the chicken in (see Chef’s Note). Turn the heat to medium-high, and once the butter melts, add garlic, shallots, and a pinch of salt. Cook, stirring, for about 1 minute. Add wine, and cook, stirring, until the wine reduces by half, a few minutes more.
5. Add lemon zest and red peppers, and cook, stirring, for another few minutes. Stir in cream, and bring the mixture to a simmer. Season to taste with salt, black pepper, and cayenne.
6. Once the cream simmers for a few minutes and begins to reduce and thicken slightly, reduce the heat to medium and stir in the wilted spinach until evenly combined with the cream sauce.
7. Place the chicken back into the pan, and simmer on medium until heated through, about 3 to 4 minutes.
8. Serve with a drizzle of olive oil and another light grating of lemon zest.