We wanted a simplified recipe with clearer, brighter flavors. To go forward, we looked back.
Why This Recipe Works
To avoid a watery Chicken Florentine, we drained excess liquid from the cooked spinach by pressing the leaves with the back of a spoon in a colander. For flavor, we seared the chicken breasts first and then poached them in the sauce before broiling. For the sauce, we added cream for silkiness and chicken broth to build volume, which we cut with an equal amount of water to reduce saltiness. We also added a squeeze of lemon juice and a hit of zest for brightness, along with Parmesan cheese for its nutty, salty punch.
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