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Chicken Florentine

By eMeals

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    Serves 6

    Total Time 35 minutes

    Prep Time 10 minutes

    Difficulty Level Easy


    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


    1. 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.

    2. 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.

    3. 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.

    4. Whisk together wine, cream, and reserved flour; add to spinach mixture. Cook 5 minutes or until sauce is thickened. Serve with chicken.

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