Place & cover chicken breasts with shrink wrap or waxed paper
Next flatten chicken breasts with a mallet/meat tenderizer
This will even it out to ensure consistent cooking
It will also make it tender by breaking down connect tissues
Next heat a nonstick or cast iron pan to medium high
Dredge chicken breasts in all purpose flour after shaking off excess flour
Now add 2 TBSP butter & 2 TBSP olive oil to pan
Place dredged chicken breasts to pan and sear for 4 mins on md heat
After 4 mins flip chicken breasts over and cook for 4 more minutes
Remove seared chicken breasts from pan, set aside
Add 2 more TBSP of butter to pan. Once butter has melted add garlic
Saute for 30 seconds then deglaze pan with good quality white wine
After a minute add heavy whipping cream. Mix well
Season sauce with Italian seasoning, salt & crushed black pepper
Add grated parmesan cheese, stir well
Sprinkle some chopped fresh parsley, mix well
At this point add fresh spinach leaves to sauce. Soon they will wilt down
Now add seared chicken breasts back to the pan
Cover with lid and let simmer on low heat for 4 minutes
Flip chicken breasts half way through the simmering process
Once done, remove lid, spoon some sauce on top of chicken breasts
Transfer to serving dish. Sprinkle with fresh parsley to garnish
Wallah! Your delicious Chicken Florentine is ready!
Bon Appetit!