Magnolia Chicken Florentine

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet, heat the oil over medium high heat. Sprinkle the chicken with pepper and 2 teaspoons of the salt. Dredge the flour shake off any excess. Working a batches is needed place and chicken in the skillet and cook turning once until golden Brown on both sides and instant thermometer insert to thick as part of the register is 165°F, about eight minutes per side. Transfer to a plate to cool and set aside.

Step 2

Reduce the heat to medium and melt the butter in the same skillet. Add the shallots and garlic and sauté, stirring often, until just softened, about two minutes. Add the wine, scraping up any brown bits on the bottom of the skillet. Let simmer until the liquid is reduced by half, about 10 minutes. Add the cream and cook, stirring often, and tell them mixture code the back of the spoon, 5 to 8 minutes.

Step 3

Remove the pan from the heat and add the spinach and remaining three-quarter teaspoon salt. Stir until the spinach is wilted.

Step 4

Cut the chicken against the grain two diagonal strips, 1 inch wide, 2 to 3 inches long, and return it to the skillet. Sprinkle of parsley and serve with lemon wedges on the side.