Chicken Florentine

Food & Home, Rachel Maria's Recipes

Chicken Florentine is Scott’s favorite dish that I make, at home. I prefer using cooper sharp cheese, as it melts great and gives such a superb flavor to the chicken. Since it already has spinach in it, I just pair it with mashed potatoes or rice. And, the best part is that I make everything in one large frying pan!

Chicken Florentine

Chicken Florentine

Rachel Maria’s EXTRAordinary Chicken Florentine!

Servings: 4

chicken florentine


  • 1.5-2 Lbs. Boneless Chicken Breast (Sliced Thin)
  • Dash of Salt & Pepper
  • 1 Cup Flour
  • 2 T. Butter & EVOO
  • 3-4 Cloves Garlic Chopped
  • 1 Cup Cooking Wine (or White Wine)
  • 1 Cup Chicken Broth OR 1 Cup Hot Water with Chicken Bouillon Cub dissolved.(Optional for a Thicker Gravy for topping) 1 Tsp. Flour or Corn Starch mixed with Hot Water.
  • 16 oz. Fresh Spinach
  • ¼ Lb. Cooper Sharp Cheese
  • ¼ C. Pecorino Romano Grated Cheese


  1. Using Parchment or Wax Paper, pound chicken to 1/4 inch slices
  2. Sprinkle both sides with salt & pepper
  3. In a large Sauce Pan, over Med-High heat, melt butter and EVOO
  4. Dredge both sides of chicken in Flour.
  5. Cook chicken (in batches) until they are lightly golden. About 5 minutes on each side. 
  6. Transfer chicken to a dish, and cover with foil to keep warm.
  7. Add a little more olive oil to the same saucepan and sauté the garlic over Medium Heat until soft.
  8. Add Wine and Chicken Broth and stir for a few minutes to cook the alcohol off.
  9. (Optional) Add flour or Corn Starch (Mixed with hot water) until desired thickness.
  10. Transfer chicken back to the pan, and lower to LOW.
  11. Toss in the fresh spinach (on top of the chicken). It will cover the pan and look like a LOT, but it will cook down, substantially. You may need to turn up the heat a bit, as it will begin to wilt after a few minutes.
  12. Assemble a dollop of cooked spinach on top of each chicken breast.
  13. Place a slice of cooper sharp cheese over the spinach, on each chicken breast. Cover again, and wait for it to melt.
  14. Serve with warm liquid (now thickened), over the chicken.
  15. Enjoy!
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