chicken florentine

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chicken florentine
By. Brian Smith

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.

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About The Author, Brian Smith

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