Chef John’s Chicken Florentine

Wilt spinach in a large pot over medium-high heat. As soon as the spinach turns green, quickly transfer to a strainer and squeeze out most of the water. Transfer to a cutting board and roughly chop. Reserve until needed.

Season chicken on both sides with salt, black pepper, and cayenne pepper, and coat evenly all over with the flour. 

Add 2 tablespoons olive oil to a nonstick pan, and heat over medium-high heat. Place chicken in, and once breasts are sizzling in the oil, reduce heat to medium. Cook breasts until just cooked through and a golden brown crust has formed, 4 to 5 minutes per side. Turn off heat and reserve.

Add remaining 2 tablespoons of olive oil and butter to the pan you plan to serve chicken in (see Chef’s Note). Turn heat to medium-high, and once butter melts, add garlic, shallots, and a pinch of salt. Cook, stirring, for about 1 minute. Add wine, and cook, stirring, until the wine reduces by half, a few minutes more.

Add lemon zest and red peppers, and cook, stirring for another few minutes. Stir in cream, and bring mixture up to a simmer. Season to taste with salt, black pepper, and cayenne.

Once cream simmers for a few minutes, and begins to reduce and thicken slightly, reduce heat to medium and stir in wilted spinach until evenly combined with cream sauce.

Place chicken back into the pan, and simmer on medium, until chicken is heated through, 3 to 4 minutes.

Serve with a drizzle of olive oil and another light grating of lemon zest.

John Mitzewich

Chef’s Note:

A nonstick pan is better for searing skinless chicken breasts, and can be used for the whole dish, as long as chicken is removed to a plate before proceeding with the sauce. I made the sauce in a separate pan, because I wanted a nicer looking pan for service.