Time: 30 min.
Complexity: easily
Servings: 4

Succulent chicken breast in a wine-cream sauce on a bed of poached spinach is a wonderful dish for both a holiday table and a light but special dinner after work, as it takes no more than half an hour to prepare. Chicken breasts are dredged in flour and fried until golden brown, then cooked in a sauce of dry white wine, cream, and parsley until juicy and tender inside. Serve the chicken Florentine over lightly sautéed spinach.

Ingredients:

• 4 boneless, skinless chicken breasts
• Premium flour for dusting
• 80 g unsalted butter
• 2 tbsp shallots, thinly sliced
• 1 tbsp chopped garlic
• 1.5 cups dry white wine
• 1 cup whipping cream
• 1 tbsp chopped fresh parsley
• 2 x 280g packages frozen chopped spinach, thawed and squeezed dry

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken breasts, white wine, spinach, cream

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Preparation:

Step 1
• Season the chicken with salt and black pepper. Then dredge in flour to lightly coat. Shake off any excess flour. Melt 2 tablespoons of butter in a large, heavy-bottomed skillet over medium heat. Add the chicken and cook until golden brown, about 5 minutes per side. Transfer the chicken to a plate and cover with foil to keep warm.
Step 2
• In the same skillet, melt 2 tablespoons of butter over medium heat. Add the shallots and garlic and cook, scraping up any browned bits from the bottom of the pan, until the shallots are translucent, about 1 minute. Pour in the wine. Increase the heat to medium and simmer until the liquid has reduced by half, about 3 minutes.
Step 3
• Add the cream and cook, stirring frequently, until the sauce thickens, about 3 minutes. Stir in the parsley. Season with salt and pepper to taste. Add the chicken and any juices to the sauce, then turn the chicken over to coat it.
Step 4
• Meanwhile, in another large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the spinach and sauté until warmed through. Season with salt and pepper to taste. Transfer the spinach to a platter. Place the chicken on top of the spinach. Drizzle with the sauce and serve.

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