About
A little birdie told us that you just have to try this! Flutter into great taste with Spring Florentine! You'll soar to great (flavor) heights when you combine tasty fried chicken breasts with a creamy sauce and wilted baby spinach. It's truly a unique and refreshing dish! Invite Spring Florentine to all your spring soirées for a fresh, new chicken awakening. Enjoy the wings of change!
Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 4 (6-ounce) chicken breasts, boneless and skinless
- 2 3/4 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1/2 cup shallots, minced
- 3 cloves garlic, minced
- 1 cup dry white wine, such as chardonnay
- 1 cup heavy cream
- 4 cups baby spinach
- 1 tablespoon fresh parsley, chopped, for garnish
Directions
Step 1 -In a medium shallow dish, add the flour.
Step 2 -In a large skillet over medium-high heat, add the olive oil.
Step 3 -Evenly season the chicken breasts with 2 tablespoons of the salt and the black pepper.
Step 4 -Dredge the seasoned chicken breasts in the flour and shake off any of the excess.
Step 5 -Add the coated chicken breasts to the heated olive oil and cook, flipping once, until they reach an internal temperature of 165 degrees F and the juices run clear, about 8 minutes per side.
Step 6 -Transfer the cooked chicken breasts to a plate and let them cool.
Step 7 -In the same skillet over medium heat, melt the butter.
Step 8 -Add the shallots and the garlic to the melted butter and sauté, stirring often, until they have just softened, about 2 minutes.
Step 9 -Add the white wine to the shallot-garlic mixture and scrape up any of the browned bits from the bottom of the skillet. Simmer until the liquid has reduced by half, about 10 minutes.
Step 10 -Add the heavy cream to the sauce mixture and cook, stirring often, until it can coat the back of a spoon, about 5-8 minutes.
Step 11 -Transfer the skillet to a wire rack and add the spinach and the remaining salt to the sauce. Stir until the spinach has wilted.
Step 12 -Cut the cooked chicken breasts into 1-inch-wide diagonal strips that are about 2-3 inches long.
Step 13 -Nestle the chicken strips into the sauce.
Step 14 -Garnish the chicken with the parsley and serve.
