Chicken Piccata Florentine

Chicken Piccata Florentine is a delightful fusion of classic Italian flavors, combining the zesty brightness of piccata with the richness of Florentine-style spinach.

This elegant dish features tender chicken breasts, pan-seared to a golden brown, and enveloped in a creamy sauce infused with white wine, garlic, and shallots. Fresh spinach adds a vibrant touch, while grated Parmesan provides a savory finish.

Perfect for a special dinner or a comforting meal, Chicken Piccata Florentine is both sophisticated and satisfying, offering a delicious experience that can be beautifully paired with pasta or enjoyed on its own.

Why You’ll Love This Recipe:

People are likely to fall in love with Chicken Piccata Florentine for several compelling reasons:

Rich and Creamy Flavor:

The combination of white wine, chicken broth, and heavy cream creates a luxurious sauce that is both rich and flavorful. The addition of garlic and shallots enhances the depth of flavor, making each bite a delight.

Elegant and Impressive:

This dish offers a sophisticated presentation with its golden-browned chicken breasts and vibrant spinach, making it perfect for entertaining guests or enjoying a special meal at home.

Balance of Ingredients:

The fresh spinach adds a nutritious element and a pop of color, balancing the richness of the sauce. The Parmesan cheese provides a savory finish that complements the other flavors beautifully.

Versatile Pairing Options:

Chicken Piccata Florentine can be served on its own or paired with pasta, rice, or crusty bread, making it versatile and adaptable to different preferences and meal occasions.

Comfort and Familiarity:

While elegant, the dish also offers comforting and familiar flavors that appeal to a wide range of palates. It’s a dish that combines the best of classic Italian cooking with a modern twist, providing both comfort and sophistication.

Key Ingredients:

Boneless Skinless Chicken Breasts:

These serve as the main protein component, providing a tender and juicy base for the dish. When seared to a golden brown, they add a satisfying texture and flavor.

Dry White Wine:

White wine is used to deglaze the pan, adding a depth of flavor and acidity that enhances the overall profile of the sauce. It complements the richness of the cream and balances the savory elements.

Heavy Cream:

The cream lends a luxurious, velvety texture to the sauce, making it rich and indulgent. It harmonizes with the wine and chicken broth to create a smooth, luscious base.

Baby Spinach Leaves:

Fresh spinach adds a vibrant color and nutritional value to the dish. It contributes a mild, earthy flavor that balances the richness of the sauce, making the dish both beautiful and nutritious.

Freshly Grated Parmesan Cheese:

Parmesan cheese provides a savory, umami-rich finish to the sauce. Its nutty flavor enhances the overall dish and complements the creamy sauce and tender chicken.

Chicken Piccata Florentine

Ingredients

4 boneless skinless chicken breasts (about 5 to 6 ounces each)

½ teaspoon salt

½ teaspoon pepper

⅓ cup all-purpose flour

½ teaspoon garlic powder

2 tablespoons unsalted butter divided

1 tablespoon olive oil

2 cloves garlic minced

2 large shallots sliced thin

1 cup dry white wine

½ cup chicken broth low sodium

1 cup heavy cream

5 ounces baby spinach leaves rough chopped

½ cup fresh grated Parmesan cheese (1oz or 28g) plus more for garnish

Instructions

Step 1:

Pat the chicken breasts dry with paper towels.

Season well with salt and pepper on both sides.

Step 2:

In a shallow bowl combine the flour and garlic powder; set aside.

Step 3:

Add 1 tablespoon of butter and the olive oil to a large skillet set over medium-high heat until the butter is melted.

Dredge the chicken breasts in the flour mixture coating both sides while shaking off the excess.

Add the chicken to the hot skillet and cook until well browned on one side, about 5 to 7 minutes.

Turn and cook another 5 minutes or until golden brown.

Remove the chicken to a platter or plate. Cover to keep warm.

Step 4:

Add the remaining tablespoon of butter to the pan and heat until melted.

Pour in the sliced shallots and cook until softened and starting to brown.

Add the minced garlic and sauté for 1 minute or until fragrant.

Pour in the wine and scrape the bottom of the skillet with a spatula to deglaze.

Add the chicken broth and cream.

Step 5:

Reduce the heat to medium-low and simmer the sauce gently for about 10 minutes.

Add the chicken to the sauce and cook, uncovered, for 10 minutes more or until the chicken is cooked through. (165°F on an instant read thermometer)

Transfer the chicken to a platter and cover to keep warm.

Step 6:

Add fresh spinach to the sauce and cook until wilted.

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Remove from the heat and stir in the Parmesan until melted.

Chicken the seasoning and add salt and pepper as needed.

Pour the sauce over the chicken and garnish with fresh grated Parmesan.

Serve the chicken and sauce tossed with pasta if desired.

Tips:

Spinach releases moisture when cooked in the sauce.

For a thicker sauce pre-cook the spinach before adding to the skillet.

Heat 1 tablespoon butter in a large skillet.

Add fresh spinach and cook stirring frequently until wilted.

Transfer the spinach to a colander and press with the back of a spoon to release excess liquid.

Discard the liquid and add the spinach at the same time as the Parmesan.

You can also use frozen thawed and drained spinach for this recipe.

Cook the thawed, drained spinach in a skillet with butter until heated through.

Drain again before adding at the end with the Parmesan.

Options:

You can use chicken cutlets for a quick cooking option. Reduce the cooking time for the cutlets to about 3 to 5 minutes per side. Simmer in the sauce just until the chicken is warmed through.

Chicken thighs are also a great option. Be sure to cook longer for dark meat.

Any dry white wine will do for this sauce. I typically use an inexpensive Chardonnay that is available in single serving bottles. If you don’t drink wine, substitute white grape juice or additional chicken broth in this recipe. You will need some acidity for flavor so add about 1 teaspoon fresh lemon juice at the end.

Notes:

Chicken Preparation:

Pat the chicken breasts dry before seasoning and dredging them in the flour mixture. This helps achieve a nice, golden-brown crust when searing, enhancing both texture and flavor.

Wine Selection:

Choose a dry white wine that you enjoy drinking, such as Sauvignon Blanc or Pinot Grigio. The quality of the wine will affect the flavor of the sauce, so using a wine you like will ensure a delicious result.

Deglazing the Pan:

When adding the wine, use a spatula to scrape up any browned bits from the bottom of the skillet. These bits add flavor to the sauce, enriching the overall taste of the dish.

Spinach Addition:

Add the spinach to the sauce just before serving. The heat from the sauce will wilt the spinach quickly, preserving its vibrant color and ensuring it retains some texture.

Sauce Consistency:

If the sauce seems too thick, you can thin it with a bit more chicken broth or cream. Conversely, if it’s too thin, let it simmer a bit longer to reduce and thicken.

Serving Suggestions:

This dish pairs beautifully with pasta, rice, or crusty bread, which can soak up the delicious sauce. Consider garnishing with additional Parmesan cheese or fresh herbs like parsley for extra flavor and presentation.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of protein instead of chicken?

Yes, you can substitute chicken with other proteins such as turkey cutlets, pork chops, or even firm tofu for a vegetarian option.

Adjust the cooking time accordingly to ensure the protein is cooked through.

For tofu, press it well before cooking to remove excess moisture.

What can I use as a substitute for white wine?

If you prefer not to use white wine, you can substitute it with an equal amount of chicken broth or vegetable broth.

Adding a splash of lemon juice or white wine vinegar can help mimic the acidity that wine would provide.

How do I prevent the cream sauce from curdling?

To prevent curdling, ensure the sauce is simmering gently rather than boiling vigorously.

Stir in the cream gradually and cook over medium-low heat.

If needed, you can stabilize the sauce by adding a teaspoon of cornstarch dissolved in cold water before adding the cream.

Can I make this dish ahead of time?

Chicken Piccata Florentine is best served fresh, but you can prepare the components ahead of time.

Sear the chicken and prepare the sauce up to a day in advance, storing them separately in the refrigerator.

Reheat gently on the stovetop, adding the spinach and Parmesan just before serving.

What side dishes pair well with this recipe?

This dish pairs wonderfully with a variety of sides.

Consider serving it with pasta, rice, or mashed potatoes to soak up the delicious sauce.

A side of roasted vegetables or a simple green salad can also complement the rich flavors of the dish.

How can I ensure the chicken is cooked evenly and stays juicy?

To ensure even cooking and juicy chicken, pound the chicken breasts to an even thickness before seasoning and dredging.

This helps them cook uniformly and prevents overcooking.

Additionally, using a meat thermometer to check for an internal temperature of 165°F (74°C) ensures the chicken is cooked through without drying out.

What if my sauce is too thin?

If the sauce is too thin, let it simmer uncovered for a few more minutes to reduce and thicken.

Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the sauce and cook until thickened.

Can I add more vegetables to the dish?

Yes, you can add more vegetables such as mushrooms, artichoke hearts, or cherry tomatoes. Sauté them with the shallots and garlic, or add them to the sauce along with the spinach for extra flavor and nutrition.

How do I adjust the seasoning if the dish is too bland?

If the dish tastes bland, adjust the seasoning by adding more salt, pepper, or Parmesan cheese to enhance the flavors.

A squeeze of fresh lemon juice can also brighten the dish and add acidity, complementing the creaminess of the sauce.

How can I make this dish lighter?

To lighten the dish, you can use half-and-half or a light cream instead of heavy cream to reduce the fat content.

Additionally, using a smaller amount of Parmesan cheese or a low-fat version can also help lower the overall calorie count while still maintaining flavor.