Chicken Florentine
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared chicken breasts topped with a creamy spinach sauce made from white wine, broth, and heavy cream. Rich and elegant, this dish is ready in under an hour. Serve with rice or pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tbsp olive oil, (divided)
- 4 (6 oz each) boneless skinless chicken breasts, (pounded to even 1/2-inch thickness*)
- Salt (and black pepper)
- 1/4 cup all-purpose flour
- 1/3 cup chopped shallot ((1 small))
- 1 Tbsp minced garlic ((3 cloves))
- 3/4 cup dry white wine, (such as sauvignon blanc)
- 1 1/4 cups low-sodium chicken broth
- 1 tsp Italian seasoning (or Herbs de Provence)
- 1 Tbsp cornstarch (mixed with 1 1/2 Tbsp low-sodium chicken broth)
- 6 oz. baby spinach ((6 packed cups))
- 1/2 cup heavy cream
- 1/2 cup (1 oz) finely shredded parmesan cheese
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 719mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1020mg
- Calcium
- 162mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 719MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.