"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Florentine Style (From Food Network.com) Recipe

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This recipe for Chicken Florentine Style (From Food Network.com), by , is from The HealthWorks Rehab and Fitness Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shawna Dulin
Added: Wednesday, February 14, 2007


4 boneless chicken brests
Salt and freshly ground pepper
All-purpose flour for dredging
6 Tblsp (3/4 stick) of unsalted butter
2 Tbsp shallots, sliced
1 1/2 cups dry shite wine
1 cup whipping cream
1 Tblsp chopped fresh Italian parsley
2 - 10 oz packages frozen cut - leaf spinach, thawed, drained

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

Melt 2 Tblsp of butter int he same skillet over medium heat.
Add the shallots and garlic. Saute' unitl translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute.
Add the wine.
Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.
Stir in the parsley.
Season the sauce, to taste, with salt adn pepper.
Add the chicken and nay accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 Tblsp fo butter in another large skillet over medium heat.
Add the spinach and saute' until heated through.
Season the spinach, to taste, with salt and pepper.
Arrange the spinach over a platter.
Place the chicken atop the spinach.
Pour the sauce over and serve.




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