Chicken Florentine Style

 I should've known this was gonna be guuuuud.  For one it has cream.  For two I was lucky enough to live in Florence for about six months on a study abroad program in college and I didn't meet any food there I didn't like (as evidenced by some serious weight gain). 

I saw this recipe from Giada DeLaurentis on the Food Network site.  This is the first of her recipes I've tried although whenever I see her (albeit annoying) show, I always think her recipes seem simple and delicious.  This fit the bill.  I made a few adjustments (i.e. trading her recommended frozen spinach for fresh and substituting light cream for heavy cream) but it was still delish.  This one is staying in my recipe reportoire.

What you'll Need:

4 thin chicken breasts
1 large shallot
2 large garlic cloves
1 cup light cream
1 package fresh spinach
3 Tbsp butter
1 cup all purpose flour
1 1/2 cups dry white wine
1 handful of chopped flat leaf parsley
3 Tbsp olive oil
salt and pepper to taste

What you'll Do:

Season the chicken breasts with salt and pepper on both sides. 

Chop shallot and garlic.

Dredge the chicken breasts in the flour and coat with a thin layer.

Heat 2 Tbsp olive oil in a skillet.  Once heated, add chicken and brown evenly on both sides. 

Remove from heat and cover with foil to keep warm.  Add the garlic and shallots to the pan along with 2 Tbsp butter and cook to soften. 

Add the white wine and cook until half of the liquid reduces.  Add the cream and parsley and season with salt and pepper to taste.

Heat remaining Tbsp of olive oil and butter in a separate pot.  Add spinach and season with salt and pepper.  Let wilt.

Add the chicken back to the pan with the sauce. 

Serve the chicken with the spinach and cover it with the sauce.