Chicken Florentine

Name: Chicken Florentine
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, vegetable oil; 2 (6-ounce) bags, baby spinach; 4 , boneless, skinless chicken breasts (about 1 1/2 pounds); , Salt and pepper; 2 , garlic cloves, minced; 1 , minced shallot; 1 1/4 cups, low-sodium chicken broth; 1 1/4 cups, water; 1 cup, heavy cream; 6 tablespoons, grated Parmesan cheese; 1 teaspoon, grated lemon zest; 1 teaspoon, fresh lemon juice from 1 lemon

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Appears in Cook's Country April/May 2009

Main Courses

Chicken

Vegetables

We wanted a simplified recipe with clearer, brighter flavors. To go forward, we looked back.

SERVES4 to 6

TIME1 hour

WHY THIS RECIPE WORKS

To avoid a watery Chicken Florentine, we drained excess liquid from the cooked spinach by pressing the leaves with the back of a spoon in a colander. For flavor, we seared the chicken breasts first and then poached them in the sauce before ...

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