Creamy Chicken Florentine (Print Version)

# Ingredients:

01 - 2 chicken breasts, sliced down the middle.
02 - 1/2 tsp garlic powder.
03 - Salt and pepper, adjust as desired.
04 - Flour for coating the chicken pieces.
05 - 1 tbsp olive oil.
06 - 2 tbsp butter, split.
07 - 3 garlic cloves, finely chopped.
08 - 1/2 cup white wine, preferably dry.
09 - 1/4 cup broth made from chicken.
10 - 1/4 tsp blend of Italian herbs.
11 - 1 cup rich cream.
12 - 2 handfuls (about 2 cups) of fresh spinach leaves.
13 - 1/2 cup parmesan cheese, freshly grated.

# Instructions:

01 - Slice breasts thin, give them a garlic powder, salt, and pepper sprinkle. Dredge lightly in flour.
02 - In a skillet, cook chicken in olive oil and part of the butter until golden on each side, about 4-5 minutes. Take it out.
03 - In the same pan, sauté garlic in the remaining butter. Pour in wine and broth, stir in seasoning. Let it simmer for 3-5 minutes.
04 - Stir in cream and let it bubble for a couple of minutes. Toss in the spinach and mix.
05 - Place the chicken back in the pan and cook another 4-5 minutes. Sprinkle parmesan over the top.

# Notes:

01 - Done in 30 minutes.
02 - Add spinach later to keep it leafy.
03 - Tastes great with pasta or crusty bread.

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