Perfect Chicken Florentine

By á-167560

Ingredients

• 4 boneless skinless chicken breasts
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons (3/4 stick) unsalted butter
• 2 tablespoons onion, finely diced
• 1 tablespoon finely chopped garlic
• 1 1/2 cups dry white wine
• 1 cup whipping cream
• 1 tablespoon chopped fresh parsley
• 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Details

Servings 1
Adapted from iambaker.net

Preparation

Step 1

Having an abundance of meat means coming up with new and delicious ways to serve it. I happened upon this recipe for Chicken Florentine and was not disappointed in the least! It is rich and flavorful and easy to do. (I say this as someone who does not consider themselves a good cook. Baking I can do, but cooking can be a challenge!)

2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly then shake off any excess flour.

In a large skillet over medium heat, melt 2 tablespoons of butter.

Once melted, add the chicken and cook until brown, about 5 minutes per side.

Carefully move the chicken to a plate and cover with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. (Do not clean the skillet) Add the onions and garlic and saute until the onions are translucent, about 1 minute. Be sure to use a wooden spoon or spatula where you can be stirring and scraping the lovely brown bits that form.

Remove pan from stove and carefully pour in the wine.

Return pan to stove and increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.

Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes.

Add the chicken and any accumulated juices to the sauce. (If you want you can turn the chicken to coat it in the sauce or you can pour it over when serving as I did.) Turn heat to low/warming.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through.

Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Be sure to make note of the spinach being thawed and drained before preparing this dish.

For best reults, thaw frozen spinach in its package in the refrigerator as much as two days ahead or for several hours at room temperature. Thaw multiple packages side by side, not stacked, which takes more time. Be sure packages are in a bowl or bag to prevent leakage.

Place thawed spinache in a clean dish towel and squeeze it dry.

With a family of seven healthy eaters, I often need to find ways to make dishes last longer. Surprisingly enough, by simply cutting the chicken into strips I was able to feed the entire family. Just be sure to keep an eye on the chicken as it will cook faster.

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