Monday, October 10, 2011

Chicken Florentine Style

This is a winner.  I  made only 1/2 of the sauce recipe.  It was really good so I should have made the whole recipe because I had made 4 chicken breasts and would have enjoyed having a little extra gravy for the rice.
Food Network's Giada De Laurentiis

Printable Version:
4 boneless skinless chicken breasts
salt and freshly ground black pepper
all-purpose flour, for dredging (since I am trying to stay away from grains, I used coconut flour instead.
6 tablespoons unsalted butter (divided use)
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10oz.) packages frozen cut-leaf spinach, thawed, squeezed dry
Sprinkle the chicken with salt and pepper. 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 and cook until browned, about 5 minutes per side. 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 additional 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.
Meanwhile, melt the remaining 2 tablespoons of butter in a separate large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

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