Chicken Florentine

Ingredients

• ½ cup flour
• ½ cup grated Parmesan (+ more to finish)
• Salt & pepper
• 2 lb thin-cut chicken breasts
• 2 Tbsp olive oil
• 8 Tbsp butter (1 stick)
• 2 shallots, minced
• 4 garlic cloves, minced
• 1 cup white wine
• 1 cup chicken broth
• 2 tsp basil
• 2 tsp oregano
• 1 cup heavy cream
• 4 oz cream cheese (sub with Boursin)
• 4 cups baby spinach
• sliced cherry tomatos optional
• serrano chile optional

Method

1. 1

   Mix the flour, Parmesan, and salt and pepper on a plate and dredge the chicken breasts to coat.

2. 2

   Heat a large pan over medium with olive oil and 2 tablespoons butter, cook the chicken until golden but not cooked through, then remove and set aside.

3. 3

   Melt the remaining butter in the pan, add the shallot, garlic, and a pinch of salt, and cook until softened.

4. 4

   Deglaze with wine and broth, scraping up the browned bits, and let reduce by half with the basil and oregano.

5. 5

   Stir in the cream and cream cheese until thickened.

6. 6

   Fold in the spinach until just wilted.

7. 7

   Return the chicken to the pan and simmer until cooked through before serving with freshly grated Parmesan.