Pescatarian Chicken Florentine
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp salt
- 2 tbsp olive oil
For the sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ¾ cup low-fat milk
- 1 leek (white and light green parts only), thinly sliced
- 3 cloves garlic, minced
- 5 oz fresh baby spinach
- ¼ cup grated parmesan cheese
- 2 tbsp fresh basil, thinly sliced
- 2 tbsp fresh flat-leaf parsley, chopped
- ¼ tsp salt
Instructions
- 1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Season both sides with the 1/2 tsp salt.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 4–5 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.
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