Easy Chicken Florentine Recipes

 I need to find methods to fall in love with chicken breast because it can be so dull when I make it for supper. It surely did with this easy recipe for chicken Florentine with a creamy spinach sauce! This is a version of the well-known Fish Florentine and Marry Me Chicken that goes well with pasta, roasted potatoes, or any other grain you like. My fussy hubby loved it, and it's really simple to make!

Ingredients:

1. 2 large boneless skinless chicken breasts, 8 ounces each, halved lengthwise
2. 1 teaspoon kosher salt , plus 1/4 teaspoon
3. 1/2 teaspoon garlic powder
4. 1/4 teaspoon fresh black pepper
5. 1/4 cup all purpose flour, or gluten-free flour mix
6. 1 1/2 tablespoons extra virgin olive oil, divided
7. 1/3 cup chopped shallots
8. 2 cloves garlic, minced
9. 1/3 cup diced red bell pepper
10. 9 ounces fresh baby spinach, from two bags
11. 2 ounces 1/3 less fat cream cheese, I like Philadelphia
12. 3/4 cup chicken broth
13. 3 tablespoons half & half cream
14. 1/4 cup grated Parmesan cheese, divided

Instructions:

Step:No:01

To ensure that the chicken cooks evenly, gently pound the thicker end of the breast to a thickness of 1/2 inch. One teaspoon each of salt, black pepper, and garlic powder should be used to season the chicken on both sides.

Step:No:02

After shaking off any extra flour, coat each piece of chicken.

Step:No:03

In a big, deep skillet, heat up one tablespoon of olive oil over medium heat. When the chicken is cooked through and has a golden-brown crust, add it and cook it for about 3 to 4 minutes on each side. Once the chicken has been taken out of the skillet, place it aside and clean the skillet.

Step:No:04

Lower the heat to medium-low and add the remaining 1/2 tablespoon of olive oil to the same skillet. Add the minced garlic and shallot, and sauté for 2 to 3 minutes, or until they start to turn translucent and smell good.

Step:No:05

Add the bell pepper and spinach, season with a little salt and pepper, cover, and cook for 4 to 5 minutes, or until the spinach wilts down, stirring twice or three times.

Step:No:06

Once the cream cheese is melted and the sauce is well mixed, turn the heat down to low and stir in the cream cheese, chicken stock, half-and-half, 1/4 teaspoon salt, and parmesan cheese.

Step:No:07

After adding the chicken and any fluids back to the skillet with the spinach, boil the mixture for a few minutes to ensure the chicken is thoroughly cooked.

more details for recipes:https://www.skinnytaste.com/chicken-florentine/