Chicken Florentine

By SallySmo

Ingredients

• 2 (6- to 8- oz) boneless, skinless chicken breasts
• Salt/pepper
• 2 Tbsp vegetable oil
• 6 oz (6 cups) baby spinach
• 1 small shallot, minced
• 1 garlic clove, minced
• 1/2 C chicken broth
• 1/2 C heavy cream
• 1/4 C grated Parmesan cheese
• 1/4 tsp grated lemon zest
• 1 tsp lemon juice

Preparation

Step 1

Place chicken between 2 sheets of plastic wrap and pound to even 1/2” thickness. Pat chicken dry with paper towels and season with salt and pepper. Set aside.

Heat 1 Tbsp oil in 12” non-stick skillet over med-high heat until shimmering. Add spinach and 1/8 tsp salt and cook, stirring occasionally until wilted, about 2 minutes. Transfer to colander set in sink and allow excess liquid to drain off. Wipe skillet clean with paper towel.

Heat remaining 1 Tbsp oil in skillet over med heat until just smoking. Cook chicken until golden brown (about 6 minutes each side). Transfer to plate and tent with aluminum foil.

Add shallot and garlic to skillet and cook until fragrant, about 30 seconds. Whisk in broth and cream, scraping up any browned bits, and bring to boil. Cook until reduced to about 2/3 cup, about 7 minutes. Off heat, stir in 2 Tbsp Parmesan and lemon zest and juice.

Transfer chicken to plates and stir any juice into sauce. Season sauce with salt and pepper. Stir spinach into sauce to warm through. Top chicken with spinach and sauce and sprinkle with remaining 2 Tbsp Parmesan.