Q1: What is the absolute, number one secret to a juicy, not dry, pan-seared chicken breast?

There are two main secrets! First, be sure to use thin-cut chicken breasts (or to slice your regular breasts in half horizontally). A thin cutlet will cook much more quickly and evenly. Second, and most importantly, be very careful not to overcook them . A quick sear on both sides in a hot pan is all they need.

Q2: What does it mean to "deglaze" a pan, and is it important?

Deglazing is a classic and essential restaurant technique that is the secret to an incredible, deep flavor in any pan sauce. After you have seared your meat and sautéed your vegetables, all those little, dark, caramelized bits that are stuck to the bottom of your pan (called the fond ) are pure, concentrated flavor. Pouring in a cool liquid, like the wine in this recipe, "shocks" the pan and allows you to easily scrape up all that incredible flavor, which will then become the foundation of your sauce.

Q.3: What is the best white wine to use for cooking?

The most important rule is to only cook with a wine that you would also enjoy drinking . For a pan sauce like this, you want a dry, crisp white wine that is not too sweet. A classic Pinot Grigio, a Sauvignon Blanc, or an unoaked Chardonnay are all fantastic and versatile choices.

Q4: Can I make this dish without the wine?

Yes, absolutely! If you prefer not to cook with wine, you can simply substitute the 1/4 cup of white wine with an equal amount of chicken or vegetable broth . Be sure to add a generous squeeze of fresh lemon juice at the very end to provide that bright, acidic note.

Q5: Can I make this recipe dairy-free?

Yes! To make this recipe dairy-free, simply substitute the heavy cream with an equal amount of a high-quality, full-fat, canned coconut milk , and use your favorite brand of a dairy-free Parmesan cheese substitute.

Creamy Chicken Florentine (A 30-Minute Skillet Meal!)

Chicken Florentine (A 30-Minute Skillet Meal!)

A quick and elegant one-pan recipe for a classic Creamy Chicken Florentine. This simple skillet meal features thin chicken cutlets that are lightly dredged in flour and pan-seared until golden brown and cooked through. A rich and savory cream sauce is then built in the same pan with sautéed shallots, cremini mushrooms, and garlic. The pan is deglazed with white wine, and the sauce is finished with heavy cream, grated Parmesan cheese, and a generous amount of fresh baby spinach. The cooked chicken is returned to the sauce to warm through before serving.

Author: Evelyn

Ingredients

4 chicken cutlets (1 to 1 1/2 pounds total)
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
3 tablespoons olive oil, divided
2 medium shallots, chopped
8 ounces cremini mushrooms, trimmed and sliced
3 cloves garlic, minced
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup finely grated Parmesan cheese
12 ounces fresh baby spinach

Instructions

Prepare the Chicken: In a shallow bowl, mix the flour with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
Cook the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the dredged chicken cutlets and cook for 3 to 5 minutes per side, until golden brown and cooked through. Transfer the chicken to a clean plate and tent with foil.
Cook the Vegetables: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the shallots and sauté for 1 minute until they begin to soften. Add the mushrooms, garlic, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Sauté for 2 to 3 minutes, until tender.
Make the Sauce: Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to release any browned bits. Simmer for about 1 minute.
Stir in the heavy cream and bring to a gentle simmer. Add the fresh spinach in batches, stirring after each addition until all the spinach has wilted into the sauce.
Stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth.
Assemble and Serve: Nestle the cooked chicken cutlets back into the sauce in the skillet. Let everything simmer together for 2 to 3 minutes to reheat the chicken. Taste and adjust seasoning if needed, then serve immediately.

Notes

This is a complete ‘one-pan’ meal, which means all the cooking is done in a single skillet for easy cleanup and maximum flavor.
Dredging the chicken in flour not only helps it to brown nicely but also acts as a light thickener for the pan sauce.
‘Florentine’ style in cooking typically refers to a dish that features spinach.
Leftovers can be refrigerated for up to 3 days, but freezing is not recommended as the cream sauce may separate when reheated.

Find it online: https://cookupjoy.com/creamy-chicken-florentine/