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Chicken Florentine

Yield: 4 servings
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • 1 cup fat-free half and half
  • 1/4 cup chicken broth
  • 1/4 cup white cooking wine
  • 2 tablespoons grated Parmesan cheese
  • 2 cups baby spinach
  • 1 teaspoon Italian seasoning
  • Salt, pepper, garlic powder, and onion powder, to taste
  • 1 tablespoon cornstarch (mixed with 2 teaspoons water)

Instructions

  • Place the chicken breasts on a cutting board and cover them with plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness.
  • Season both sides of the chicken breast with salt, pepper, garlic powder, and onion powder.
  • Heat a nonstick skillet over medium heat and spray with olive oil. Cook the chicken breasts 4-5 minutes on each side, or until they reach an internal temperature of 165 degrees F.
  • Remove the chicken from the pan and cover it with foil.
  • Spray the pan with olive oil and add the minced garlic. Saute the garlic for 30 seconds, then add in the cooking wine, scraping up any brown bits from the bottom of the pan.
  • Next, pour in the chicken broth and fat-free half and half. Bring the mixture to a gentle simmer, stirring occasionally.
  • Slowly pour in the cornstarch slurry while continuously stirring. The sauce will start to thicken after a couple of minutes.
  • Once the sauce has thickened, mix in the Parmesan cheese and Italian seasoning.
  • Finally, stir in the fresh spinach. Once the spinach wilts add the chicken breasts back into the skillet.