Chicken Florentine

By cam_46

Ingredients

• 4 boneless skinless chicken breasts
• Salt & ground pepper to taste
• All-purpose flour, for dredging
• 6 Tbl (3/4 stick) unsalted butter
• 2 Tbl onion, finely diced
• 1 Tbl finely chopped garlic
• 1 1/2 C dry white wine
• 1 C whipping cream
• 1 Tbl chopped fresh parsley
• 2 10oz pkgs frozen cut leaf spinach, thawed, drained

Details

Adapted from iambaker.net

Preparation

Step 1

Sprinkle the chicken with salt & pepper. Dredge the chicken in the flour to coat lightly then shake off an excess flour.
In a large skillet over medium heat, melt 2 Tbl of butter.
Once melted, add the chicken & cook till brown, about 5 mins per side.
Carefully move the chicken to a plate & cover with foil to keep it warm.
Melt 2 Tbl of butter in the same skillet over medium heat. (Do not clean the skillet). Add the onions & garlic & saute till the onions are translucent, about 1 minute. Be sure to use a wooden spoon or spatula where you can be stirring & scraping the brown bits that form.
Remove pan from stove & carefully pour in the wine.
Return pan to stove & increase the heat to medium-high and boil until the liquid is reduced by half, about 3 mins.
Add the cream & boil till the sauce reduces by half, stirring often, about 3 mins.
Sprinkle in the parsley.
Season the sauce with salt & pepper. (Be sure to try is as you go to determine the correct amounts!)
Add the chicken & any accumulated juices to the sauce. You can either turn the chicken to coat it in the sauce or you can pour it over when serving. Turn heat to low/warming.
Meanwhile melt the remaining 2 Tbl of butter in another large skillet over medium heat. Add the spinach & saute till heated through.
Season the spinach with salt & pepper.
Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.