Add some excitement into your dinner with this creamy chicken florentine made with locally made dairy. It’s simple, flavourful and ready in just 30 minutes!
In a shallow bowl, add the flour, ¼ tsp salt and ⅛ tsp pepper. Mix well. Evenly coat chicken with flour mixture. Shake off any excess and transfer chicken onto a large plate. Repeat with the remaining cutlets.
Heat 2 tbsps olive oil in a large skillet over medium-high heat. Add the dredged chicken cutlets in a single layer. Let them cook, without moving, until the bottoms are golden brown. Flip the cutlets and repeat on the other side until the chicken is cooked through. Set chicken aside.
Using the same skillet, add Ontario butter over medium heat. Add shallots and sauté until translucent. Add mushrooms and garlic, and season with the remaining salt and pepper. Sauté until tender.
Add white wine and scrape the bottom of the skillet with a wooden spoon. Bring the wine to a simmer and cook for 1 minute. Stir in Ontario whole milk, Ontario butter and gently simmer. Add spinach in batches, stirring after each addition until all the leaves are wilted. Stir in the Parmesan until melted.
Place chicken cutlets in the sauce and simmer for 2 to 3 minutes. Adjust sauce with salt and pepper to taste, if needed and serve.