Chicken Florentine

Ingredients

For the Sauce

  • 1/2 peeled shallot
  • 1 bay leaf
  • 1 clove
  • 4 cups whole milk
  • 5 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • pinch of nutmeg
  • 4 ounces shredded gruyere cheese
  • 2 ounces finely grated Parmigiano Reggiano
  • Salt and ground white pepper to taste

For the Chicken

  • 2 12-14 ounce chicken breasts
  • ½ cup all-purpose flour
  • 1/3 cup finely grated Parmigiano Reggiano
  • 2 teaspoons Italian seasoning, optional
  • 4 tablespoons olive oil
  • 1 peeled small-diced shallot
  • 2 finely minced garlic cloves
  • 8 ounces baby spinach
  • 1/3 cup dry white wine
  • salt and pepper to taste

Instructions

For the Sauce

  1. Make a 1” incision into the top of the half shallot and press in the bay leaf so that it is secure. Press the clove into the shallot right next to the bay leaf. This makes it easy to remove in the end.
  2. In a medium-sized pot, add the milk along with the shallot-bay leaf combination and scald it over low to medium heat.
  3. In the meantime, in a separate small pan over low heat, add 3 tablespoons of butter and heat until it’s melted. Whisk in the flour until combined to make a roux.
  4. Once the milk is scalded, whisk in the roux and bring the heat to high just until boiling. Then turn it down to low-medium and cook until thickened.
  5. Finish it with nutmeg, salt, and pepper. Strain it through a fine mesh strainer and return it to a medium-sized pan.
  6. Finish the sauce by whisking in the gruyere, Parmigiano, and the remaining 2 tablespoons of butter. Set it to the side.

For the Chicken

  1. Slice the chicken in half width-wise and set it aside.
  2. In a shallow bowl, whisk together the flour, Parmigiano, optional Italian seasoning, salt, and pepper.
  3. Thoroughly coat each chicken breast in the flour mixture, then set it aside on a plate.
  4. Add the olive to a large frying pan over medium heat and heat for 90 seconds.
  5. Place the chicken breasts in the pan and cook for 3 to 4 minutes per side or until browned on each side and just cooked through. Set the breasts to the side on a plate.
  6. In the pan, add in the shallots and garlic and sauté for 1 minute over low to medium heat.
  7. Add the spinach and stir continuously until about half of it is wilted.
  8. Deglaze with the white wine and cook until only 2 or so tablespoons of liquid remain.
  9. Add in the Mornay sauce. Season with salt and pepper.
  10. Place the chicken in the sauce and serve.