chicken florentine |
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chicken florentine Published by: Quepasa Recipes 4 boneless skinless chicken breasts 5 tablespoons butter (unsalted) 1 tablespoon chopped garlic 2 tablespoons sliced shallots 1 1/2 cups dry white wine 1 tablespoon chopped italian parsley 1 cup whipping cream 1 1/4 pounds of frozen cut leaf spinach, thawed & drained salt black pepper Servings: 4 Preparation Time: 20 Min. Cooking Time: 35 Min. sprinkle the salt and pepper over the chicken. Coat the chicken with flour lightly. Shake off the extra flour. Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the chicken and cook until brown, roughly 5 minutes per side. Place the chicken on a plate and tent with foil to keep it hot. Melt 2 tablespoons of butter in the same frying pan over medium heat. Add the shallots and garlic. Saute until the shallots are translucent, which will take about 1 minute. Make certain to keep ingredients from sticking to the bottom of the pan. Add the wine, then increase the heat to medium heat and boil until the liquid is reduced by half, which will take about 3 minutes. Add the cream and boil until the sauce reduces by half, which will take about 3 minutes. Stir often. Mix in the parsley. Season the sauce with salt and pepper, as desired. Add the chicken and its juices to the sauce. Turn the chicken until it is covered with your delicious sauce.
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