Sometimes, there are nights when you’ve been working hard all day, and you open the fridge and wonder, “Where’s the magic instant food fairy?” You’re hungry, you want food, and you want it now. But you also want something you’ll enjoy eating. Chicken Florentine sounds fancy, but it’s really easy to put together. It also cooks quickly. It only takes about 25 minutes to prepare, from start to finish. Just the thing for one you’re tired, hungry, or it’s hot and you do not want to stand over the stove for ages waiting for dinner to hurry up and cook.
All you have to do is do a little bit of chopping, a quick sauté, and toss a few ingredients in a frying pan. Ta dah! Dinner is ready.
I served this with a simple side dish of spaghetti tossed with olive oil and butter, and topped with grated parmesan cheese (not shown).
Chicken Florentine for One
Chicken florentine for one
1 chicken breast
- 1 chicken breast, pounded and flattened
- salt and pepper to taste
- flour for coating the chicken
- 4 1/2 tsp butter, divided
- 1 clove garlic, chopped
- 1/2 onion, chopped
- 1 C raw spinach, washed
- 1/4 C cream
- 1/4 C chicken broth
- Season the chicken breast with salt and pepper. Pour the flour into a small bowl, and lightly coat both sides of the chicken breast.
- Take a medium size skillet and melt 2 teaspoons of the butter (on medium heat). Add the chicken breast and cook until it's lightly browned, about 5 minutes or so on each side (depending on the thickness of the breast).
- Remove the chicken from the pan and transfer it to a plate. Cover it with foil, or the top of a handy pan to keep it warm while you make the rest of the recipe.
- Melt another 1 1/2 teaspoon of the butter in the same pan you used for the chicken. Add the garlic and the onion and sauté a minute or so. Scrape any bits that may be clinging to the pan. Add the chicken broth.
- Turn up the heat to medium-high and bring to a boil. Let the broth mixture cook down until it is reduced by half. This should take around 3 minutes.
- Add some of the liquid to the yogurt/milk mixture and slowly add the combined liquid back to the pan. Bring it to a boil and let it cook until the liquid is about half what it was.
- In another small skillet, melt the remaining teaspoon of butter, add the spinach, and cook a minute or so. Season with salt and pepper.
- Add the chicken back to the first pan (with the yogurt/milk/garlic mixture and spoon the sauce over both sides.
- Once the spinach is cooked, transfer it to a plate. Top the spinach with the chicken and the sauce.
Chicken Florentine for One Substitutions and Variations
• Sauté some mushrooms in the sauce
• Replace the onions with shallots
• Use white wine instead of chicken broth
• Add a squeeze of lemon juice (instead of the wine or the broth); this will add a bit of acidity and brighten the flavor
More Chicken Recipes
Spinach Egg Potato and Chicken Salad with Mustard Vinaigrette
Make extra chicken and use some of the rest of the spinach for this refreshing summer salad. Crispy, colorful, and easy too.
Feta Brined Roast Chicken Recipe for One
You’ve likely heard of brining turkey. Turns out feta cheese works just as well (and it’s more flavorful too). Marinate, roast, and serve on a bed of fresh spinach.
Vietnamese Chicken with Lime and Ginger
Warm and spicy with a ginger kick, mellowed by sweet, citrusy lime. Just marinate and bake.
Peruvian Roast Chicken in Green Sauce Recipe
Crispy roast chicken topped with a killer green sauce. Flavored with spinach, hot pepper, and just enough creamy mayo to hold it together. Great as a dip too.