Chicken Florentine Style

Directions

1Sprinkle the chicken with salt and pepper. Dredge in flour to coat lightly. Shake off any excess. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer to a plate and keep warm.

2Melt 2 tablespoons of butter in the same skillet.

3Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute.

4Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.

5Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce to taste.

6Add the chicken and any accumulated juices to the sauce and turn the chicken to coat in the sauce.

7Meanwhile, melt the remaining 2 tablespoons of the butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach to taste.

8Arrange the spinach over a platter. Place the chicken on top of the spinach. Pour the sauce over and serve.