Description
Discover delicious Chicken Florentine recipes that are easy to make at home. Learn how to cook this classic dish with our step-by-step instructions and tips.
Ingredients
- 1/4 cup all-purpose flour (30g)
- 1/4 cup grated Parmesan, plus more for serving (25g)
- Salt and black pepper
- 4 thin-cut boneless skinless chicken breasts (about 450g)
- 1 tablespoon olive oil (15ml)
- 4 tablespoons beef broth (60g)
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 1/2 cup (120 ml) grape juice
- 1/2 cup beef broth (120ml)
- 1 teaspoon (5 ml) dried basil (or 1 tablespoon (15 ml) chopped fresh basil)
- 1 teaspoon (5 ml) dried oregano (or 1 teaspoon (5 ml) chopped fresh oregano)
- 1/2 cup (120 ml) coconut cream
- 2 ounces dairy-free cream cheese, at room temperature (60g)
- 2 cups packed baby spinach (about 85g)
Instructions
- On a plate, combine the flour, Parmesan, and season with 1 teaspoon each of salt and pepper. Coat the chicken breasts thoroughly in this mixture, ensuring both sides are covered.
- Place a large skillet over medium heat. Pour in the olive oil and add 2 tablespoons of butter, allowing them to melt together. Add the chicken and cook until it turns golden brown, approximately 4 minutes per side, without cooking it completely. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter and let it melt. Toss in the minced shallot, garlic, and a pinch of salt, stirring until the shallot becomes soft and the garlic releases its fragrance, about 2 minutes.
- Pour in the grape juice, broth, basil, and oregano, stirring and scraping up any browned bits from the skillet’s bottom. Allow the liquid to reduce by roughly half, which should take 3 to 4 minutes. Mix in the coconut cream and dairy-free cream cheese, stirring until the cream cheese melts and the sauce thickens, around 6 minutes. Incorporate the baby spinach, mixing it into the sauce until it begins to wilt, which should take about 1 minute.
- Place the chicken breasts back into the skillet and let them simmer until they are fully cooked, which should take 4 to 5 minutes. Remove the skillet from the heat and serve promptly, garnished with additional grated Parmesan.
Notes
- For a more flavorful result, use freshly grated Parmesan cheese instead of pre-grated.
- Generously season the chicken breasts with salt and pepper before coating them in the flour and Parmesan mixture.
- For a thicker sauce, simmer it longer to reduce further or add or lemon juice for a tangy touch.