Chicken Florentine is a classic Italian dish that has become popular in the USA. The dish is named after Florence, a city in Italy where it originated.

4 boneless, skinless chicken breasts, Salt and pepper, 1/4 cup all-purpose flour, 4 tablespoons butter, divided, 2 cloves garlic, minced,


1/4 cup dry white wine, 1 cup chicken broth, 1/4 cup heavy cream, 4 cups fresh spinach leaves, 1/4 cup grated Parmesan cheese, Lemon wedges, for serving.


Season the chicken breasts generously with salt and pepper. Dredge them in flour, shaking off any excess.


In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Transfer the chicken to a plate and set aside.

In the same skillet, melt the remaining 2 tablespoons of butter. Add garlic and cook until fragrant, about 1 minute.

Add white wine to the skillet and bring to a boil, scraping up any browned bits from the bottom of the skillet.

Add chicken broth and bring to a simmer. Cook until the sauce has reduced by half, about 10 minutes.

Stir in heavy cream and simmer until the sauce has thickened slightly, about 5 minutes. Add spinach to the skillet and stir until wilted.

Return the chicken to the skillet, spooning some of the sauce over the chicken. Sprinkle Parmesan cheese over the top of the chicken and sauce.

Cover the skillet and cook until the chicken is cooked through, about 10 minutes. Serve the Chicken Florentine with lemon wedges for squeezing over the top.