Chicken Florentine

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  Flour, All-Purpose, White(120g)
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  Chicken Breast, Boneless Skinless(680g)
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  1½ teaspoons kosher salt
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(60g)
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  Garlic
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  Wine, White, Dry(180g)
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  Cream, Heavy Whipping(240g)
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  Low Sodium Chicken Broth(120g)
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  Chicken Bouillon, Dry(5g)
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  Italian seasoning(5g)
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  ½ teaspoon freshly cracked black pepper
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  Spinach(720g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Pat the chicken dry and season all over with salt and pepper. Place the flour in a shallow bowl, then dredge each chicken breast, turning to coat evenly and shaking off excess flour.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 5–6 minutes per side over medium-high heat until golden brown. Transfer to a plate.
3. 3Add the butter to the same skillet over medium heat and let it melt. Add the minced garlic and cook 30 seconds over medium heat until fragrant, stirring constantly.
4. 4Pour in the white wine and increase heat to medium-high. Bring to a boil and cook 3–4 minutes until the liquid reduces by half, stirring occasionally.
5. 5Reduce heat to medium-low. Stir in the heavy cream, chicken broth, chicken bouillon, Italian seasoning, and salt until combined. Simmer 1–2 minutes over medium-low heat until the sauce thickens slightly.
6. 6Stir in the fresh spinach and grated Parmesan until the spinach wilts, about 1–2 minutes over medium-low heat. Return the chicken to the skillet and turn to coat in the sauce.
7. 7Bring the sauce to a gentle simmer over medium-low heat and cook 3–5 minutes until the internal temperature of the chicken reaches 165°F when measured with an instant-read thermometer.
8. 8Divide the chicken and sauce evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.