Chicken Florentine

This is so wonderful! This was the meal that inspired me to pull out my fine china for the first time. I have hosted with it as well, which means I really do like it!

- 4 boneless, skinless chicken breasts
- salt and pepper
- all-purpose flour, for dredging
- 6 tbsp butter
- 2 tbsp shallots
- 1 tbsp chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 tbsp chopped fresh Italian parsley
- 2 (10 oz) packages frozen cut-leaf spinach, thawed, drained


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


Melt 2 tbsp 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 browned bits on the bottom of the skillet, about one minute. Add the wine. Increase the heat to medium-heat 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 2 tbsp 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.