Chicken Florentine is a quick skillet meal that combines pan fried chicken with a creamy béchamel sauce and wilted spinach. This has all the hallmarks of a fancy dinner, while actually being a quick weeknight meal.
Cut the chicken in half (as though you are butterflying it open) to make thin chicken cutlets (see photos in the post). If there are thick spots on the chicken, pound thin so that the chicken is about 1/4 inch thick all the way through. Season the chicken on both sides with 1/2 teaspoon salt and freshly ground black pepper. Then drudge it in the 1/4 cup flour.
Heat the olive oil in a skillet over medium heat. Add the chicken and cook for 6 minutes on each side until browned. Transfer to a plate and tent loosely with foil.
Melt the butter in the skillet (no need to clean it first). Whisk in the 2 tablespoons all purpose flour until it is fully combined with the butter and there are no streaks of white left. Cook for about 30 seconds until it is fragrant.
Turn the heat to medium low. Slowly whisk in the white wine, scrapping up the brown bits as you go. Then slowly whisk in the chicken stock and then the heavy cream. Go slowly at first with both, only adding a few splashes and whisking it in to the butter and flour mixture before you add more.
Bring the mixture to a simmer - you should see consistent bubbles about the size of a pea - and let simmer, stirring often, for 2 minutes.
Add in the cheese, stirring for it to melt. Season with 1/4 teaspoon salt, a dash of black pepper, and a dash of nutmeg. Taste the sauce and add more seasonings as needed.
Stir in the spinach, allow it to wilt while the sauce simmers, about 2 to 3 minutes. Add the chicken back to the pan, spooning the sauce over it. Serve over pasta and enjoy.
Please note that the nutritional information does not include serving over pasta.