Transcription
The New York Times ranked this chicken recipe at number 11, and the sauce works because of one ingredient you wouldn't expect. I'm cooking the top 50 New York Times recipes of 2025, and a one pan meal shouldn't be this good. Dan Pelosi's back with another banger with almost 5,000 fivestar reviews. Here's how to make his chicken florantine.
After coating the chicken in flour, parmesan, salt, and pepper, toss it into a hot pan with oil, and butter. This is for crust, not a thick breading. Flip once it's golden, and then pull once both sides are crispy. Don't worry, we'll finish it later.
More butter, shallots, garlic, and a pinch of salt. This is the base of our sauce. Delaze with white wine and chicken stock. While that reduces, basil and oregano. Fresh herbs really make a difference here, but use what you have. I did a bit of both.
Pour in some cream and the secret ingredient, cream cheese. The emulsifiers in it hold the whole sauce together. Let your spinach wilt and then add the chicken back in to finish. If I made it again, I'd serve it with potatoes, not pasta.