chicken florentine style

How To Make chicken florentine style

• 1

  CHICKEN: sprinkle the chicken with salt and pepper
• 2

  dredge the chicken in the flour to coat lightly; shake off any excess flour
• 3

  melt 2 tablespoons of butter in a heavy large skillet over medium heat
• 4

  add the chicken and cook until brown, about 5 minutes per side
• 5

  transfer the chicken to a plate and tent with foil to keep it warm
• 6

  melt 2 tablespoons of butter in the same skillet over medium heat
• 7

  add the shallots and garlic and saute until the shallots are translucent (stir to scrape up browned bits on the bottom of the skillet), about 1 minute
• 8

  add the wine
• 9

  increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes
• 10

  add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes
• 11

  stir in the parsley
• 12

  season the sauce, to taste, with salt and pepper
• 13

  return the chicken (and any juices) to the sauce, simmer a moment, and turn the chicken to coat in the sauce
• 14

  SPINACH: melt the remaining 2 tablespoons of butter in another large skillet over medium heat
• 15

  add the spinach, and a dash of salt, and saute until "limp"
• 16

  season the spinach, to taste, with salt and pepper
• 17

  arrange the spinach over a platter
• 18

  place the chicken atop the spinach
• 19

  pour the sauce over and serve
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