Valentines Chicken Florentine Recipe

Pan-seared, golden chicken breasts resting beneath a velvety, aromatic cream sauce folded with tender wilted baby spinach, sharp Parmesan and Asiago, and a bright burst of fresh lemon zest and juice. Infused with sweet sautéed shallots and garlic from the pan drippings, this rich yet perfectly balanced bistro-style chicken dish offers effortless, tray-to-table sophistication best enjoyed alongside a crisp green salad or buttery jacket potatoes.

Ingredients

• 400g chicken breast

• 4 ounces baby spinach

• 2 tablespoons olive oil, divided

• salt and freshly cracked pepper

• 1 tablespoon butter

• 1 shallot, minced

• 1 garlic clove, minced

• 1 tablespoon flour

• 1/2 cup chicken broth

• 1/4 cup half and half

• 1/4 cup grated Parmesan asiago cheese blend

• 1/4 teaspoon lemon zest and 1 teaspoon lemon juice

Instructions

1. Either Place chicken breasts in between 2 pieces of parchment paper & pound thin or keep the chicken breast as it is. Season with salt & pepper & set aside.
2. Heat 1 tablespoon oil in a medium pan, set over medium heat. Add in spinach & 1/8 teaspoon salt & cook until wilted. Place onto a paper towel lined plate to drain & wipe pan clean.
3. Heat remaining oil into same pan & add chicken breasts. Cook until internal temperature reaches 165. Remove chicken breasts & place onto plate & cover with foil.
4. Add butter to pan &melt. Add shallot& garlic to the pan & cook until fragrant. Add flour & stir to combine. Slowly, whisk in broth & half & half & cook over medium heat until thick & bubbly. Turn down to a simmer & cook for 2-3 minutes. Turn off the heat, add in cheese, lemon zest & juice & salt & pepper to taste. Stir in spinach.
5. Place chicken breasts onto serving plates & top with sauce.
6. Serve as is or with a side salad or jacket potatoes.