Chicken Florentine: A Creamy, Comforting Delight

Season the Chicken: Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Once done, remove the chicken from the skillet and set aside.
Step 2: Make the Spinach Sauce

Sauté the Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Cook the Spinach: Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 3-4 minutes.
Add the Cream and Broth: Stir in the heavy cream and chicken broth. Bring the mixture to a simmer, cooking for 3-4 minutes to thicken slightly.
Add Parmesan and Seasoning: Lower the heat and stir in the grated Parmesan cheese and nutmeg. Continue stirring until the cheese has melted into the sauce. Taste and season with additional salt and pepper as needed.
Step 3: Combine the Chicken and Sauce

Return the Chicken: Add the cooked chicken breasts back into the skillet, spooning the sauce over the top. Simmer for an additional 2-3 minutes, allowing the chicken to soak up some of the sauce.
Serve: Remove from heat and garnish with fresh parsley.
Serving and Storage Tips