To make chicken Florentine, simply dress up regular chicken thighs with a crispy golden crust, a creamy white wine sauce, and sun-dried tomatoes and parmesan for a finishing touch. This is a very simple one-skillet dish, despite its elegant appearance and sound! This is an amazing method for breading the chicken: To remove the chill from the fridge, let it sit in the flour mixture for a few minutes. By doing this, the coating will adhere better and the chicken will cook through more evenly. Crispy, juicy, golden chicken each and every time? Sure, please! You should definitely start include this chicken supper in your weekly routine right away.
Ingredients:
- 1/2 c. all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 6 boneless skinless chicken thighs
- 4 Tbsp. unsalted butter
- 2 Tbsp. canola or vegetable oil
- 2 cloves garlic, thinly sliced
- 2/3 c. dry white wine
- 1/3 c. chicken broth
- 1 c. heavy whipping cream
- 3 c. spinach, loosely packed
- 1/2 c. grated parmesan cheese
- 1/4 c. sliced sun-dried tomatoes, drained
Instructions:
Step No.01
Grease a gallon-sized zip-top bag with flour, salt, pepper, and garlic powder. Take out and set aside 1 tablespoon of the flour mixture. Seal the bag after adding the chicken thighs. Shake the chicken gently until all of the coating is on it. Give the chicken fifteen minutes to sit at room temperature in the flour mixture.
Step No.02
In a large skillet set over medium heat, melt the butter and oil together. Add the chicken thighs to the bubbling butter mixture. Cook for 6 to 7 minutes on each side, or until golden brown and a food thermometer reads 165° in the thickest part of the meat. Take out the chicken and put it on a wire rack or dish covered with paper towels. Take out of the skillet everything but about 1 tablespoon of drippings.
Step No.03
Add the garlic and simmer for one minute, stirring often. Reserve a tablespoon of the flour mixture and add it to the skillet. Cook for two minutes while stirring constantly. Add the cream, wine, and broth and whisk. Cook for 5 to 8 minutes, stirring periodically, or until liquid thickens. Add the spinach and simmer for 3 to 4 minutes, or until wilted. Take off the heat source.
Step No.04
Add sun-dried tomatoes and parmesan cheese and stir. Just before serving, put the chicken back in the pan.
Full Recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a42168684/chicken-florentine-recipe/