1-First Step: Mise en Place and Prep Begin by cutting the chicken breasts in half lengthwise to make four thinner cutlets, as noted in the recipe summary. Season both sides with 1/2 teaspoon garlic powder, salt, and pepper to taste, then coat in flour for dredging. Measure out all your ingredients, including 1 tablespoon olive oil, 2 tablespoons butter (divided), 3 cloves garlic minced, 1/2 cup dry white wine, 1/4 cup chicken broth, 1/4 teaspoon Italian seasoning, 1 cup heavy or whipping cream, 2 cups fresh baby spinach, and 1/2 cup grated Parmesan. Preheat a large skillet over medium-high heat to ensure the oil shimmers but doesn’t smoke.

2-Second Step: Browning the Chicken Heat 1 tablespoon olive oil and 1 tablespoon of the butter in the skillet. Cook the chicken for 4-5 minutes per side until golden, then remove to a plate. This step, from the recipe directions, helps lock in juices and adds flavor. For learning about cooking chicken perfectly, check out this resource on how to cook moist tender chicken breasts.

3-Third Step: Building the Sauce In the same skillet, add the remaining 1 tablespoon butter and 3 cloves garlic, cooking for about 30 seconds. Pour in 1/2 cup dry white wine, 1/4 cup chicken broth, and 1/4 teaspoon Italian seasoning, then cook for 3-5 minutes until reduced. Stir in 1 cup heavy cream and let it bubble for 2 minutes, followed by adding 2 cups fresh baby spinach. The sauce will thicken as it simmers, creating that creamy base for your Chicken Florentine.

4-Fourth Step: Finishing the Dish Return the chicken to the skillet and cook for another 4-5 minutes over medium heat until fully cooked. Sprinkle 1/2 cup freshly grated Parmesan on top and adjust seasoning as needed. This final step ensures the chicken absorbs the flavors of the garlic spinach white wine cream sauce. The total preparation time is just 30 minutes, with 10 minutes prep and 20 minutes cooking.