I originally saw this recipe on Food Network and really wanted to give it a try. I then saw it again on Moptop Maven, and knew it was time to get in the kitchen and whip this up. I'm happy I did, because it was delicious, and really easy to make.I tweaked the ingredients just a bit to accommodate my wallet. For starters I used packaged parmesan cheese instead of fresh, salted butter instead of unsalted, since it was already in the house, and green onions in place of shallots.
I served mine over whole wheat linguine.
Portabello Mushrooms are optional......
Chicken Florentine Style (A Giada De Laurentiis Recipe)4 boneless skinless chicken breasts
salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoons chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoons chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Directions
Sprinkle the chicken with salt and pepper. Dredge the chicken in flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer chicken to a plate and tent with foil to keep it warm.
Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any brown 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. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
Meanwhile, melt the remaining two tablespoons of 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.
Bon Appetit!
