MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Florentine
Categories: Poultry, Cheese, Wine, Herbs, Greens
Yield: 4 servings

1/4 c A-P flour
1/4 c Grated Parmesan; more for
- serving
Salt & black pepper
4 Thin-cut boned, skinned
- chicken breasts (1 lb)
1 tb Olive oil
4 tb Butter
1 md Shallot; minced
2 cl Garlic; minced
1/2 c Dry white wine
1/2 c Chicken broth
1 ts Dried basil
1 ts Dried oregano
1/2 c Heavy cream
2 oz Cream cheese; room temp
2 c (packed) baby spinach (3
- oz)

On a plate, mix together the flour, Parmesan and 1
teaspoon each salt and pepper. Dredge each chicken
breast in the mixture, evenly coating on both sides.

Heat a large pan over medium. Add olive oil and 2
tablespoons of butter to the pan and melt to combine.
Add the chicken and cook until golden brown (but not
cooked through), about 4 minutes on each side. Remove
chicken from pan and set aside.

Add remaining 2 tablespoons of butter to the pan and let
it melt. Add shallot, garlic and a pinch of salt and
cook, stirring until the shallot is softened and the
garlic is aromatic, about 2 minutes.

Add wine, broth, basil and oregano, and stir, scraping
the browned bits from the bottom of the pan, until the
liquid has reduced by about half, 3 to 4 minutes. Add
the heavy cream and cream cheese and stir, allowing the
cream cheese to soften and melt, until a thick sauce
forms, about 6 minutes. Add baby spinach and stir until
it is folded into the cream sauce and the spinach is
beginning to wilt, about 1 minute.

Return the chicken breasts to the pan and simmer until
the chicken is cooked through, 4 to 5 minutes. Remove
from heat and serve immediately with freshly grated
Parmesan on top.

By: Dan Pelosi

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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