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Florentine Chicken Recipe

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This recipe for Florentine Chicken, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Perna
Added: Friday, January 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts
all purpose flour
salt & freshly ground pepper
6 tbsp unsalted butter
1 tbsp minced garlic
2 tbsp finely chopped shallot
1 c heavy cream
1-1/2 c dry white wine
1 tbsp chopped flat leaf parsley
2 ten oz. boxes frozen spinach, thawed & drained

Directions:
Directions:
Season chicken with salt & pepper. Lighly coat chicken in flour; shake off excess. Melt 2 tbsp butter in a large skillet over medium heat. Add chicken and cook approx. 5 minutes until brown and just cooked through. Transfer chicken to a plate and cover to keep warm.

Melt 2 tbsp of butter in the same skillet over medium heat. Add garlic and shallots and cook approx. 1 minute until translucent, stirring and scraping up any brown bits from the bottom of the skillet. Add the wine and increase heat to medium-high and bring to a boil until mixture is reduced by half. Add the cream and boil again to reduce sauce to half again stirring often (approx. 3 min.). Stir in the parsley and season sauce to taste with salt and pepper. Add the chicken with any juices to the sauce and coat the chicken with the sauce.

Melt the last 2 tbsp of butter in another large skillet over medium heat. Add the spinach and cook until heated through. Season with salt and pepper. Place spinach on a platter and put the chicken atop the spinach, pouring the sauce over it.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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