Chicken Florentine

This would be Holly's favorite chicken dish. Its one of mine too. Its so simple to make and the sauce is silky and slightly sweet. This chicken begs to be served with wilted spinach. The original recipe doesn't call for balsamic vinegar in the spinach but I like to add it for an extra punch of flavor.

Chicken Florentine
4 chicken breasts - flattened to about 1/4 inch
Flour
6 tbsp. butter
Half small onion or 2 shallots - chopped
2 cloves garlic - chopped
1 1/2 cups white wine (Get the little bottles, it saves money!)
1 cup whipping cream
1 tbsp. chopped parsley
Bunch of spinach (I like to get the bagged spinach)
Balsamic Vinegar (optional)

Dredge flattened chicken breasts in flour and fry in 2 tbsp. of butter and a little oil in a large skillet for 5 minutes per side. Keep warm in oven at low heat.

Melt 2 more tbsp. butter in same skillet, saute garlic and shallots until translucent. Add wine, increase heat to medium-high and boil about 3 minutes. Add cream and boil until sauce reduces by half, about 5 minutes. Add parsley and chicken. Keep on low heat.

In another skillet, melt 2 tbsp. butter over medium heat. Add spinach and saute until wilted. Season with salt and pepper and a splash of balsamic vinegar.

Serve chicken on top of a spoonful of spinach with wine sauce drizzled over all.