Chicken Florentine

Chicago is supposed to be hit with a storm being heralded as the worse in 70 years. Right now, though, all I am seeing are blue skies. Some clouds. I think they are cumulous. I could be wrong. (Probably am).

I'm not too worried about the whole storm thing, though.

You see, I've got some chicken. Some wine. And a whole season of Glee waiting for me to sing along with it. So, epic storm, bring it on. I'm ready for you.

Chicken Florentine

Ingredients:

4 chicken breast halves

salt/pepper

flour (for dredging)

2 tbsp chopped shallots

2 cloves minced garlic

1 1/2 cup dry white wine

1/2 cup heavy cream

6 tbsp butter

2 10 oz boxes of frozen spinach (defrosted and drained)

Directions:

Season the chicken with salt and pepper on both sides. Next, put flour into a shallow bowl and dredge the chicken in it. Make sure to get an even coating, shaking off the excess.

In a large saute pan, melt 2 tbsp of butter and add the chicken. Cook for five minutes on each side until the chicken is browned and cooked through. Remove the chicken from the pan and add another 2 tbsp of butter and the shallots and garlic. Cook until the shallots are translucent-about one minute.

Add the white wine and bring to a boil, cooking until the liquid is reduced by half-about three minutes. Next, add the cream and cook until the liquid reduces again by half-about three minutes. Season with salt and pepper to taste. Add the cooked chicken breasts and coat in the sauce.

Meanwhile, melt the remaining butter in a separate saute pan and add the spinach, cooking until it is heated. Season with salt and pepper.

Place the spinach on a serving platter and lay the chicken on top. Mangia!