Chicken Florentine for two
Chicken Florentine for Two
from Ellen's kitchen, thanks to Cook's Country
- 2 tablespoons vegetable oil
- 6 ounces (6 cups) baby spinach
- Salt and pepper
- 4 (3- to 4-ounce) chicken cutlets, ½-inches thick
- 1 small shallot, minced
- 1 garlic clove, minced
- ¾ cup chicken broth
- ¾ cup heavy cream
- ½ cup water
- ¼ cup grated Parmesan cheese
- ¼ teaspoon grated lemon zest plus 1 teaspoon juice
- 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add spinach and 1/8 teaspoon salt and cook, stirring occasionally until wilted, about 2 minutes. Transfer to colander set in sink and allow any excess liquid to drain off. Wipe skillet clean with paper towels.
- chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Cook chicken until golden brown and cooked through, about 4 minutes per side. Transfer chicken to plate and tent with aluminum foil.
- shallot and garlic to now-empty skillet and cook until fragrant, about 30 seconds. Stir in broth, cream, and water, scrapping up any browned bits, and bring to boil. Cook until reduced to 1 cup, about 10 minutes.
- heat, stir in 2 tablespoons Parmesan, lemon zest and juice. Stir any accumulated chicken juices into sauce. Shingle chicken in center of skillet. Top chicken with spinach and remaining 2 tablespoons Parmesan. Cover and let rest until spinach has warmed through and cheese has melted, about 5 minutes. Serve.
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