Chicken Florentine
"Chicken Florentine with thinly sliced seared chicken cutlets in a creamy, garlicky spinach sauce atop a bed of sauteed baby spinach. ..."
INGREDIENTS
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3 large chicken breasts (filleted and pounded flat)
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flour (for dredging)
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3 tablespoons olive oil
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6 tablespoons butter (divided)
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3 cloves garlic (minced)
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1 large shallot (minced)
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1 cup low sodium chicken stock
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3/4 cup dry white wine
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1 1/4 cups heavy cream
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3/4 cup Parmigiano Reggiano (finely grated)
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4 ounces frozen spinach (thawed, drained, and chopped)
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3 tablespoons Italian flat leaf parsley (minced)
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salt and pepper to taste
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16 ounces fresh baby spinach
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1/4 cup olive oil
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5 cloves garlic (sliced)
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salt and pepper to taste
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