Chicken Florentine with Almonds

There's nothing quite like a meal that feels indulgent and sophisticated but is surprisingly simple to make. This creamy chicken with spinach & almonds is exactly that. Tender, juicy chicken breast, crunchy almonds, and iron-rich spinach all in a luxurious white wine and cream sauce. It's a quick and easy meal that's absolutely good enough to serve your guests, yet perfect for a weeknight dinner.

Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

For the Chicken:

• 4 small or 2 large chicken breast fillets, halved horizontally

• 1 tablespoon olive oil

• 1 tablespoon butter

• Salt and freshly ground black pepper, to taste

For the Sauce:

• 1 teaspoon chicken stock powder

• ¼ cup dry white wine (see note for substitution)

• 250 ml (1 cup) thickened cream (or heavy cream)

• 100 gm baby spinach (or spinach & rocket mix)

• 75 gm slivered almonds

  
  

Instructions

1. Brown the Chicken: Heat the oil and butter in a large pan over medium-high heat. Season the chicken fillets well with salt and pepper. Add them to the hot pan and brown well on both sides, about 2 - 3 minutes per side. (The chicken doesn’t need to be cooked through at this stage, as it will finish cooking in the sauce). Remove the chicken from the pan and set aside.

2. Toast the Almonds: Reduce the heat to medium. Add the slivered almonds to the same pan and stir constantly for 1-2 minutes until they are fragrant and lightly toasted. Be careful not to burn them. Remove the almonds from the pan and set aside with the chicken.

3. Deglaze with Wine: Pour the white wine into the pan. Using a wooden spoon, scrape up all the delicious brown bits from the bottom of the pan. Let it simmer until the wine has reduced and is almost completely evaporated.

4. Create the Cream Sauce: Lower the heat to medium-low. Add the thickened cream, spinach, and chicken stock powder. Stir well.

5. Simmer to Finish: Return the chicken fillets (and any accumulated juices) to the pan. Season the sauce with an extra pinch of salt and pepper. Simmer gently over low heat for 8-10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

6. Final Touch: Stir in the toasted almonds. Taste the sauce and adjust seasoning if necessary.

7. Serve

Tips & Notes

• No Wine? No Problem! If you prefer not to cook with wine, you can substitute it with an equal amount of chicken stock.

• Nut Variations: Flaked almonds can be used in place of slivered almonds. For a different twist, try using roughly chopped macadamia nuts for a rich, buttery crunch.

• Make-Ahead Magic: This recipe is perfect for preparing in advance! After step 5, simply let it cool completely, then refrigerate. About 30 minutes before serving, remove it from the fridge and return to room temperature, then reheat gently over medium heat until warmed through. Stir in the almonds just before serving to maintain their crunch.

• Perfect Pairing: This creamy chicken is incredibly versatile. We love it with something crisp like baked potatoes and asparagus, but it also pairs beautifully with rice, mash or pasta.