One-Pot Wonders

Chicken Florentine by Joanna Gaines

April 24, 2020
Photo by Amy Neunsinger
Author Notes

From Magnolia Table, Volume 2 by Joanna Gaines. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. —Food52

Test Kitchen Notes

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—The Editors

  • Prep time 15 minutes
  • Cook time 40 minutes
  • Serves 4
  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 teaspoon freshly ground black pepper
  • 2 3/4 teaspoons kosher salt
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 1/2 cup minced shallots (about 2 large)
  • 3 garlic cloves, minced
  • 1 cup good-quality dry white wine
  • 1 cup heavy cream
  • 4 cups baby spinach (about 3 ounces)
  • 1 tablespoon chopped fresh parsley
  • 1/2 lemon, cut into 4 wedges, for serving
In This Recipe
  1. In a large skillet, heat the oil over medium-high heat. Sprinkle the chicken with the pepper and 2 teaspoons of the salt. Dredge in the flour, shaking off any excess. Working in batches as needed, place the chicken in the skillet and cook, turning once, until golden brown on both sides and an instant-read thermometer inserted in the thickest part of the meat registers 165°F, about 8 minutes per side. Transfer to a plate to cool and set aside.
  2. Reduce the heat to medium and melt the butter in the same skillet. Add the shallots and garlic and sauté, stirring often, until just softened, about 2 minutes. Add the wine, scraping up any browned bits on the bottom of the skillet. Let simmer until the liquid is reduced by half, about 10 minutes. Add the cream and cook, stirring often, until the mixture can coat the back of a spoon, 5 to 8 minutes.
  3. Remove the pan from the heat and add the spinach and remaining ¾ teaspoon salt. Stir until the spinach is wilted.
  4. Cut the chicken against the grain into diagonal strips 1 inch wide, 2 to 3 inches long, and return it to the skillet. Sprinkle with the parsley and serve with the lemon wedges.
  5. Store in an airtight container in the refrigerator for 3 to 5 days.

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