Pollo Florentine Recipe
Chicken scaloppine topped with sautéed spinach, mozzarella and served with a fresh lemon, butter and white wine sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness. Season both sides with salt and pepper, then dredge in flour, shaking off any excess.
- 2
Sauté the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.
- 3
Sauté the Spinach
In the same skillet, add the butter and let it melt. Add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
- 4
- 5
Make the Sauce
Remove the chicken and spinach from the skillet and set aside. In the same skillet, add white wine and lemon juice. Bring to a boil and let it reduce for about 3-4 minutes. Whisk in remaining butter to create a sauce.
- 6
Serve
Plate the chicken and spinach, then drizzle the lemon, butter, and white wine sauce over the top. Serve immediately.
