I have already professed my love for spinach. It is seriously one of the best vegetables out there. So I don't need to tell you why I think this dish is so yummy.
I have made stuffed spinach florentine before but sometimes that is just so time consuming to make sure the spinach stuffing stays inside the chicken. Plus, it usually takes longer to cook. This recipe is not fussy and you still get a rich stuffed chicken flavor.
(Sorry, this recipe does call for four chicken breasts but it didn't look as pretty to me on the platter. I also have an OCD problem with even numbers.)
recipe from here
4 boneless skinless chicken breasts
salt and freshly cracked pepper
wheat flour, for dredging
4 Tbsp. unsalted butter
2 shallots, sliced
3 garlic cloves, chopped
1 1/2 c. dry white wine
1 c. whipping cream
1 Tbsp. chopped Italian parsley
2 10 oz. packages frozen spinach, thawed and drained
Season flour with salt and pepper. Dredge chicken in flour to coat lightly. Melt two tablespoons of butter in large pan. Add chicken and cook until golden brown, about five minutes on each side. Remove chicken from pan and wrap in aluminum foil to keep warm.
Melt one tablespoon of butter in same skillet. Add shallots and garlic and saute until shallots are translucent. Add wine and scrape up any brown bits off bottom of pan. Increase to high heat and bring to a boil and reduce to half. Add cream and reduce to half. Stir in parsley and season with salt and pepper. Add chicken and accumulated juices and turn chicken to coat.
Meanwhile, melt one tablespoon of butter in another skillet. Add spinach and saute until heated through. Season the spinach with salt and pepper. Arrange on platter with chicken on top. Pour sauce over chicken and spinach.