chicken florentine

chicken florentine

Published by: Quepasa Recipes

4 boneless skinless chicken breasts

5 tablespoons butter (unsalted)

1 tablespoon chopped garlic

2 tablespoons sliced shallots

1 1/2 cups dry white wine

1 tablespoon chopped italian parsley

1 cup whipping cream

1 1/4 pounds of frozen cut leaf spinach, thawed &

drained

salt

black pepper

Servings: 4

Preparation Time: 20 Min.

Cooking Time: 35 Min.

sprinkle the salt and pepper over the chicken.

Coat the chicken with flour lightly. Shake off

the extra flour. Melt 2 tablespoons of butter in

a large frying pan over medium heat. Add the

chicken and cook until brown, roughly 5 minutes

per side. Place the chicken on a plate and tent

with foil to keep it hot.

Melt 2 tablespoons of butter in the same frying

pan over medium heat. Add the shallots and garlic.

Saute until the shallots are translucent, which

will take about 1 minute. Make certain to keep

ingredients from sticking to the bottom of the

pan. Add the wine, then increase the heat to

medium heat and boil until the liquid is reduced

by half, which will take about 3 minutes. Add the

cream and boil until the sauce reduces by half,

which will take about 3 minutes. Stir often. Mix

in the parsley. Season the sauce with salt and

pepper, as desired. Add the chicken and its

juices to the sauce. Turn the chicken until it is

covered with your delicious sauce.