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Shared By Tara Jackson-Sanchez
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Tara's Chicken Florentine

Ingredients

  • 2 Tbsps EVOO
  • 12 oz Baby Spinach
  • 4 Boneless Skinless Chicken Breast
  • 3 Shallots, minced
  • 4 Cloves of Garlic, minced
  • 1 1/4 Cups Chicken Broth
  • 1 1/4 Cups Water
  • 1 Cup Heavy Cream
  • 2 1/2 Cups Parmesan Cheese plus Tbsp more
  • Salt, garlic salt, lawrys seasoning salt
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Directions

  1. Heat 1 Tbsp of oil in a skillet or dutch oven. Add Spinach stirring until wilted. (1-2 minutes) Then transfer to a colander over a bowl, press with spoon to squeeze out excess liquid.
  2. Pat chicken dry and season. Wipe out pan and heat leftover Tbsp of oil then cook chicken till golden on each side (6 minutes each side)
  3. Add Shallot to pan then garlic and saute till fragrant. Stir in broth, water and cream. Bring to a boil. Reduce to a simmer till chicken is cooked thru (about 10 minutes)
  4. Transfer Chicken to a plate and tent with foil. Continue to simmer sauce till reduced to about a cup. Take off heat and add 1/2 cup of Parmesan.
  5. Cut Chicken crosswise, 1/2 inch thick and arrange on broiler safe plate. Scatter Spinach over chicken, pour sauce over spinach, sprinkle with remaining cheese. Broil on 450 3 to 5 minutes, till golden brown.
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