Chicken Florentine

By á-114817

Ingredients

• 4 Boneless Skinless Chicken Breasts, sliced into cutlets
• Salt and Fresh Ground Pepper
• All-Purpose Flour for Dredging
• 6 Tbsp. Butter
• 2 Tbsp. Onions, Finely Chopped
• 1 Tbsp. Garlic, Finely Chopped
• 1 1/2 Cup White Wine
• 1 Cup Whipping Cream
• 1 Tbsp. Chopped Fresh Parsley
• 2 (10 oz.) Packages Frozen Cut-Leaf Spinach, Thawed and Drained

Preparation

Step 1

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

In a large skillet over medium heat, melt 2 Tbsp. butter. Once melted, add chicken and cook until brown, about 5 minutes a side.

Carefully move chicken to a plate and cover to keep warm.

Melt 2 Tbsp. 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. 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 heat 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.

Add the cream and boil until the sauce reduces by half, stirring often. Sprinkle in the parsley.

Season the sauce with salt & pepper as needed.

Add the chicken and any accumulated juices to the sauce. Turn heat to low/warming.

Meanwhile, melt 2 Tbsp. butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season with salt & pepper to taste.

Arrange the spinach on a platter. Place chicken stop the spinach and pour the sauce over and serve.