Chicken Florentine
Serves: 6
Total Time: 35 minutes
Prep Time: 10 minutes
Difficulty Level: Easy
BY EMEALS
INGREDIENTS
1½ lb boneless, skinless chicken breasts
¾ tsp salt, divided
¾ tsp pepper, divided
¼ cup all-purpose flour
5 Tbsp butter, divided
1 Tbsp minced garlic
3 (6-oz) pkg baby spinach
1 cup white wine
1 cup heavy cream
INSTRUCTIONS
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Pound chicken to an even thickness using the heel of your hand or a meat mallet. Sprinkle chicken with ½ tsp each salt and pepper; dredge chicken in flour, reserving any remaining flour.
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Cook chicken, in 2 batches, in 1 Tbsp melted butter per batch in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done.
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Meanwhile, melt 3 Tbsp butter in a large skillet; add garlic, spinach, and ¼ tsp each salt and pepper; cook 5 minutes or until spinach wilts.
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Whisk together wine, cream, and reserved flour; add to spinach mixture. Cook 5 minutes or until sauce is thickened. Serve with chicken.
