Chicken Florentine (Spinach and Cream Sauce)

Ingredients

• 4 boneless, skinless chicken breasts
• 5 cups fresh spinach leaves
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Optional: pasta for serving

Instructions

1. 1

   Season the chicken breasts on both sides with salt and pepper.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken and set aside.

3. 3

   In the same skillet, reduce heat to medium. Add the minced garlic and sauté for 1 minute until fragrant.

4. 4

   Add the fresh spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes.

5. 5

   Pour in the heavy cream and bring to a simmer. Let it cook for 3-4 minutes to thicken slightly.

6. 6

   Stir in the grated Parmesan cheese until melted and smooth.

7. 7

   Return the chicken breasts to the pan, spooning the sauce over them. Simmer for 1-2 minutes to reheat the chicken.

8. 8

   Serve immediately, optionally over pasta or with roasted vegetables.