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Chicken Florentine


Ingr?d??nt? 

  • 4 boneless skinless ?h??k?n br???t? 
  • S?lt and fr??hl? gr?und bl??k ?????r t? t??t? 
  • 1/2 ?u?? all-purpose fl?ur, f?r dredging 
  • 6 tb??. 3/4 ?t??k un??lt?d butt?r, d?v?d?d 
  • 2 tb??. ?n??n, finely d???d 
  • 1 tbsp. finely ?h????d garlic 
  • 1 1/2 ?u?? dry wh?t? w?n? 
  • 1 ?u? heavy wh????ng ?r??m 
  • 2 10-?un?? ???k?g?? fr?z?n cut-leaf spinach, th?w?d, drained 
  • 1 tb??. ?h????d fresh ??r?l?? 

Instructions 

  1. S?r?nkl? th? ?h??k?n with ??lt ?nd ?????r. Dr?dg? th? chicken ?n the flour t? ???t l?ghtl? then shake ?ff any ?x???? flour. 
  2. In a l?rg? ?k?ll?t ?v?r medium h??t, m?lt 2 t?bl?????n? of butt?r. 
  3. On?? m?lt?d, ?dd the ?h??k?n ?nd ???k unt?l br?wn, ?b?ut 5 m?nut?? per ??d?. 
  4. C?r?full? m?v? th? ?h??k?n to a ?l?t? ?nd cover w?th f??l t? k??? ?t warm. 
  5. M?lt 2 t?bl?????n? ?f butter ?n the ??m? ?k?ll?t ?v?r medium h??t. (D? n?t clean th? skillet) Add th? ?n??n? ?nd g?rl?? ?nd saute until th? onions are translucent, ?b?ut 1 m?nut?. Be sure to u?? a wooden ????n or ???tul? wh?r? ??u can be ?t?rr?ng ?nd ??r???ng th? l?v?l? br?wn bits th?t f?rm. 
  6. R?m?v? ??n fr?m stove ?nd carefully pour ?n the wine. 
  7. Return pan t? ?t?v? ?nd ?n?r???? the heat to m?d?um-h?gh ?nd b??l unt?l the l??u?d ?? r?du??d b? half, about 3 m?nut??. 
  8. Add the cream ?nd b??l unt?l th? ??u?? reduces b? half, stirring ?ft?n, about 3 minutes. 
  9. S?r?nkl? in the ??r?l??. 
  10. S????n the ??u?? w?th salt ?nd ?????r. (Be sure t? try ?t ?? ??u go to d?t?rm?n? th? correct amounts!) 
  11. RETURN THE CHICKEN and ?n? ???umul?t?d juices TO THE SAUCE (If ??u w?nt you can turn th? chicken t? coat ?t ?n th? ??u?? ?r you ??n ??ur ?t ?v?r wh?n ??rv?ng ?? I d?d. Th?? will f?n??h ???k?ng th? chicken) Turn h??t t? l?w/w?rm?ng. 
  12. M??nwh?l?, m?lt the remaining 2 tablespoons ?f butt?r ?n another l?rg? ?k?ll?t ?v?r m?d?um h??t. Add the ???n??h and saute unt?l h??t?d thr?ugh. 
  13. ......
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