Chicken Florentine

Chicken Florentine

Serves 2

Five Ingredients

2 eight oz chicken breasts

1 and ½ cup heavy whipping cream

1 handful baby spinach (about 2-3 oz)

6 oz (1/2 bag) egg noodles

2-3 oz grated parmesan cheese

From the Pantry

2 cloves garlic, crushed

1 T Dijon mustard

1/3 cup + 1 T AP flour

1-2 T olive oil

Preheat oven to 425 F. Cook egg noodles (or pasta of choice) per package directions.

Cut the chicken into cutlets if very thick, otherwise you can leave whole. Add the 1/3 cup flour to a plate and season chicken with salt and pepper and coat in the flour.

Add olive oil to an oven-safe skillet and heat over medium high. Sear the chicken on one side for 3-4 minutes then flip and place in the oven for 12-15 minutes or until just cooked through. Remove the chicken from the skillet to rest.

Return the skillet to medium heat and add the remaining T of flour. Whisk to incorporate then add the cream. Stir vigorously and add the Dijon and garlic. Cream will thicken as it comes to a boil. Add in the spinach and cheese and turn off the heat. Stir continuously until spinach has wilted and cheese has melted. Season with salt and pepper to taste and adjust consistency to your liking by adding more cream or water.

Serve noodles topped with the cream sauce. Slice chicken and garnish with more cream sauce and an extra grating of cheese if desired.

Alternatively you can slice the chicken and add it and the noodles to the sauce in the pan and incorporate it all and serve together.