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Chicken Florentine For Two Recipe

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This recipe for Chicken Florentine For Two is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (6 to 8 oz) boneless, skinless chicken breasts
Salt and pepper
2T vegetable oil
6 oz (6 cups) baby spinach
1 small shallot, minced
1/c chicken broth
1/2c heavy cream
1/4c grated Parmesan cheese
1/4 tsp grated lemon zest plus 1 tsp juice
Directions:
Directions:
1. Place chicken betweenº two pieces of plastic wrap and pound to even 1/2 inch thickness. Pat chicken dry with paper towels and season with salt and pepper. Set aside.
2. Heat 1T oil in 12 inch nonstick skillet over medium high heat until shimmering. Add spinach and 1/2 tsp salt and cook, stirring occasionally, until wilted, about 2 minutes. Transfer spinach to colander set in sink and allow any excess liquid to drain off. Wipe skillet clean with paper towels.
3. Heat remaining 1T oil in now empty skillet over medium heat until just smoking. Cook chicken until golden brown and registering 160º, about 6 minutes per side. Transfer chicken to plate and tent with aluminum foil.
4. Add shallot and garlic to skillet and cook until fragrant, about 10 seconds. Whisk in broth and cream, scraping up any brown bits and bring to boil. Cook until reduced to about 2/3 cup, about 7 minutes. Off heat, stir in 2T Parmesan cheese, lemon zest and juice.
5. Transfer chicken to individual plates and stir accumulated chicken juices into sauce. Season sauce with salt and pepper to taste. Stir spinach into sauce to warm through. Top chicken with spinach and sauce and sprinkle with remaining Parmesan cheese. Serve
Number Of Servings:
Number Of Servings:
2

 

 

 

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