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2 tablespoons olive oil

4 boneless, skinless chicken breasts (about 6 ounces each)

1 teaspoon freshly ground black pepper

2 ¾ teaspoons kosher salt

½ cup all-purpose flour

2 tablespoons unsalted butter

½ cup minced shallots (about 2 large)

3 garlic cloves, minced

1 cup good-quality dry white wine

1 cup heavy cream

4 cups baby spinach (about 3 ounces)

1 tablespoon chopped fresh parsley

½ lemon, cut into 4 wedges, for serving

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1. In a large skillet, heat the oil over medium-high heat.

2. Sprinkle the chicken with the pepper and 2 teaspoons of the salt.

3. Dredge in the flour, shaking off any excess.

4. Working in batches as needed, place the chicken in the skillet and cook, turning once, until golden brown on both sides and an instant-read thermometer inserted in the thickest part of the meat registers 165°F, about 8 minutes per side.

5. Transfer to a plate to cool and set aside.

6. Reduce the heat to medium and melt the butter in the same skillet.

7. Add the shallots and garlic and sauté, stirring often, until just softened, about 2 minutes.

8. Add the wine, scraping up any browned bits on the bottom of the skillet.

9. Let simmer until the liquid is reduced by half, about 10 minutes.

10. Add the cream and cook, stirring often, until the mixture can coat the back of a spoon, 5 to 8 minutes.

11. Remove the pan from the heat and add the spinach and remaining ¾ teaspoon salt.

12. Stir until the spinach is wilted.

13. Cut the chicken against the grain into diagonal strips 1 inch wide, 2 to 3 inches long, and return it to the skillet.

14. Sprinkle with the parsley and serve with the lemon wedges.

Notes

if you’re looking to stretch the dish, consider slicing the chicken breasts in half into cutlets. You’ll have to reduce the cooking time a bit, but that might be a bonus if you’re looking for ways to shave time to get dinner on the table faster.

Second, if you don’t want to use the wine, then try low-sodium chicken broth instead. You could even add a tablespoon or two of distilled or white vinegar for a bit of acidity.

Finally, fresh spinach can be expensive, so save that for a salad. Instead, head to the freezer section and pick up a bag of frozen whole or chopped spinach. Thaw and drain it before adding it to your skillet — it’ll taste just as delicious.

Tips for Making Joanna Gaines’ Chicken Florentine

Skip the nonstick. To brown your chicken perfectly and to create delicious fond, you should avoid using a nonstick pan. A heavy skillet, like cast iron, works great, but so does stainless steel.

Add more spinach. If you’re a fan of spinach like I am, consider adding a cup or two more to the finished sauce.

Extend the sauce. To get more bang for your buck when it comes to the sauce, consider adding a half-cup of low-sodium broth (or water if you don’t have broth) and a few extra tablespoons of cream.