Today, I have a super yummy recipe that I’m sharing in honor of one of my favorite soldiers. I love him because he loves my food :) and because he’s a great uncle to my kids. He just finished his tour in Afghanistan and arrived home just this week! We’re so proud of his service and dedication and wish him the best of luck in the future. This one’s for you, Andy!
Chicken Florentine
Ingredients
- 4 boneless skinless chicken breasts, cut into strips or cubed
- Salt and freshly ground black pepper
- Flour for dredging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons shallots, sliced (onion may be substituted)
- 1 tablespoon chopped garlic
- 1 1/2 cups dry white wine (or chicken stock)
- 1 cup whipping cream
- 1 tablespoon chopped fresh Italian parsley
- 10 oz. fresh spinach, washed (comes in a bag)
Directions
Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken, salt and pepper and cook until brown. Transfer the chicken to a plate and tent with foil to keep it warm.Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Add the spinach and stir until wilted. Serve over cooked pasta of your choice.
As always, let me know how it turns out!
