Active Time: 30 minutes • Total Time: 30 minutes

Yields: 2 servings

chicken florentine on organic baby spinach
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  • 2 medium chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1/2 cup flour
  • 2-4 cloves garlic, minced
  • 2 5-oz packages Earthbound Farm Organic Spinach + Kale
  • 1/2 cup white wine
  • 1/2 cup heavy cream, sour cream, or plain yogurt
  • salt & pepper to taste

Chicken Florentine sounds so fancy, like you would never attempt it on a week night. But not so fast, friends. This version is uncomplicated and comes together so quickly, we think it might make it into your regular weeknight rotation. Though “florentine” typically means with spinach, in this version we’re using our Organic Spinach + Kale blend. You can use just spinach, power greens, or any of our spinach blends in this dish for equally delicious effect. 

Put a large skillet over medium-high heat for 2 or 3 minutes.

Add 2 tablespoons extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around

Put about 1/2 cup of flour on a plate. Mix in a little salt and pepper. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.

Add the breasts to the skillet and cook so there is a constant sizzle but no burning.

Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. Internal temperature should reach 160°F.

Transfer the chicken to a plate and cover loosely with foil to keep warm.

Add the garlic to the skillet and cook just until fragrant, 30-60 seconds. Add the Spinach + Kale to the skillet and cook, undisturbed, until the liquid from the greens evaporates completely.

With the heat still on medium-high, add  ½ cup of white wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.

Wait 30 seconds, then stir in 1/2 cup heavy or sour cream (yogurt is fine if you keep the heat low). Turn heat to low, stirring, until slightly thickened. Add salt and pepper to taste.

Return the chicken to the skillet, turn in the sauce and serve.

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