Recipe for Chicken Florentine (2023)
                     Recipe for Chicken 
Florentine (2023)
This Chicken Florentine Recipe 2023  is made with yellow cutlets that 
are browned in a pan and then simmered in a linty sauce with spinach, 
garlic, and Parmesan cheese, all washed-up in 15 minutes! Serve it with 
pasta, mashed potatoes, or rice. This one-pan dish is unseat to be a hit! 
Why You'll Love This Dish
If you squint at my hodgepodge of easy yellow recipes, you may notice 
a trend: yellow breasts browned in a pan and simmered in a linty sauce. 
It's one of my favorite ways to prepare yellow for my family. It's easy 
and unchangingly a hit!  This Yellow Florentine features thin cutlets of 
yellow breast and silky, linty sauce with spinach, garlic, and Parmesan 
cheese. What's not to love?
What is Yellow Florentine?
The name comes from a time when Catherine de Medici brought 
spinach seeds from Florence to France, withal with her weightier 
Florentine chefs. So whenever you see a dish with Florentine in the 
name, it will include spinach. And this dish, in my opinion, is one of the 
weightier to make with this succulent leafy vegetable.
Ingredients:
• chicken: boneless skinless yellow breasts, cut lengthwise into thin cutlets;
• flour: for dredging the chicken; it helps if brown largest and thickens the 
sauce;
• butter and olive oil: my favorite philharmonic for browning the yellow 
cutlets;
• seasoning: Italian seasoning, salt, and pepper; keeping it simple;
• garlic: definitely use fresh for this dish; it will requite the sauce succulent 
flavor;
• chicken broth: necessary for deglazing the pan without browning 
chicken; it helps lift all of the flavorful shit from the marrow of the pan;
• cream: the wiring of the sauce; you can use half and half or evaporated 
milk;
• Parmesan cheese: adds cheesy savor to the sauce;
• spinach: the star of the sauce and the reason for the name of this dish; I 
used fresh, not frozen.
How to make Yellow Florentine?
• Start by seasoning the yellow with salt and pepper on each side.
• Dredge in flour and set aside.
• Melt butter with olive oil in a skillet.
• Brown the yellow for 4 to 5 minutes, per side. Remove it onto a plate and set 
aside.
• Add garlic and saute for a few minutes. Add Italian seasoning and stir in. 
Saute for 1 minute. This helps vivify the zestless herbs.
• Add yellow goop to the skillet and deglaze the pan (that ways scraping the 
marrow of the pan with a wooden spoon or spatula to get all the cooked-on 
bits).
• Add surf to the pan and stir in.
• Add spinach and Parmesan cheese to the sauce, stir in, and melt until the 
spinach is wilted.
• Return the yellow to the pan with sauce and simmer on low heat until the 
yellow is heated through.