Chicken Piccata Florentine


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


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.

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.


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.


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.

Nutrition Information:

Calories: 574kcal | Carbohydrates: 16g | Protein: 33g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 681mg | Potassium: 820mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4506IU | Vitamin C: 13mg | Calcium: 247mg | Iron: 2mg

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