Pollo Florentine Recipe
Chicken scaloppine topped with sautéed spinach, mozzarella and served with a fresh lemon, butter and white wine sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness. Season both sides with salt and black pepper. Dredge in flour, shaking off any excess.
- 2
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 3
Sauté the Spinach
In the same skillet, add butter. Once melted, add minced garlic and sauté for about 30 seconds. Add the fresh spinach and cook until wilted, about 2 minutes. Remove from heat.
- 4
Make the Sauce
In the same skillet, add white wine and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 3-5 minutes.
- 5
Assemble the Dish
Preheat your oven to 375°F (190°C). Place the cooked chicken in a baking dish. Top each piece with sautéed spinach and mozzarella cheese. Bake in the preheated oven for about 10 minutes or until the cheese is melted and bubbly.
- 6
Serve
Drizzle the white wine sauce over the chicken before serving. Enjoy your Pollo Florentine!
