Chicken Florentine

It was a bit of a hurried day for cooking; but, I was determined to stick to my plan.  I got caught up with some computer work and didn't pay attention to the time.  I was pleasantly surprised at how easy this recipe was to make.  I actually mentioned to a friend when I started that maybe I was in over my head for a simple week night.  Other than creating quite a few dirty dishes (which my job is cooking, my husband graciously does the dishes!), this recipe was really easy.  Easy didn't mean ordinary; this was company worthy.

Chicken Florentine-based on a Giada De Laurentis recipe

4 boneless, skinless chicken breast-the ones I had were large and I used 3. I could have used 2 and still made plenty for 4 servings.

Salt and pepper

6 T. unsalted butter

2 T. sliced shallots

1 T. chopped garlic

1-1/2 c. dry white wine, I chose Pinot Grigio

1 c. whipping cream

1 T. fresh Italian parsley chopped

6 oz. linguine, cooked according to package

2 (10 oz.) packages of frozen spinach

Season the chicken with salt and pepper.  Dredge in flour.  Melt 2 T. butter in a heavy skillet.  Add the chicken.  Brown on both sides, about 5 minutes each side.  

Remove to a plate and cover with foil to keep warm.

In the same skillet melt 2 T. butter.  Add the shallots and garlic.  Cook until shallots are translucent.  Add the wine and increase heat.  While wine is simmering, scrape up the brown bits from the bottom of the pan. Allow the wine to reduce slightly. 

Add the cream and parsley.  Bring to a boil, reduce heat and allow to thicken.

Return the chicken to the pan.  Simmer until chicken is cooked through and glazed with the sauce. 

Remove chicken to a plate. 

Add the cooked pasta to the sauce and coat.

Saute spinach in a small pan in the remaining butter.  Season with salt and pepper.

Arrange all on plate and drizzle with sauce.  (sorry try as I might I could not rotate this photo and I am too tired to keep trying!  Just turn your head!)