Easy Chicken Florentine

Step 1 -Sprinkle the chicken with the salt and the pepper.

Step 2 -In a shallow bowl, dredge the chicken in the flour to coat lightly, shaking off any excess flour.

Step 3 -In a heavy, large skillet over medium heat, melt 2 tablespoons of the butter.

Step 4 -Add the chicken to the melted butter and cook until brown and the internal temperature reads 165 degrees F, about 5 minutes per side.

Step 5 -Transfer the cooked chicken to a plate and tent with foil to keep warm.

Step 6 -In the same skillet over medium heat, melt 2 tablespoons of the butter.

Step 7 -Add the shallots and garlic to the butter and sauté until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute.

Step 8 -Add the wine to the shallot mixture.

Step 9 -Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.

Step 10 -Add the cream to the mixture and boil until the sauce reduces by half, stirring often, about 3 minutes.

Step 11 -Stir the parsley into the sauce.

Step 12 -Add the chicken and any accumulated juices to the sauce and turn the chicken to coat in the sauce.

Step 13 -In another large skillet, melt the remaining butter over medium heat.

Step 14 -Add the spinach to the butter mixture and sauté until heated through.

Step 15 -Season the spinach with the salt and the pepper to taste.

Step 16 -Arrange the cooked spinach over a serving platter.

Step 17 -Place the chicken on top of the spinach and pour the sauce over it.

Step 18 -Serve.