Chicken Florentine

1. Heat pan: Heat 1 Tbsp olive oil in a 12-inch skillet over medium-high heat.
2. Season/dredge chicken: Season both sides of flattened chicken breasts with salt and pepper. Dredge each side of chicken breast in flour to evenly coat then shake off excess.
3. Cook chicken: Transfer chicken breasts to skillet. Let cook about 4 to 5 minutes per side until cooked through (should register 165 degrees in center on an instant read thermometer). Transfer chicken to a plate.
4. Return skillet to heat over medium-low. Add remaining 1 Tbsp olive oil.
5. Saute aromatics: Add shallot and saute 1 minute. Add garlic and saute 20 seconds longer.
6. Simmer liquids: Pour in white wine while scraping up browned bits from bottom of pan. Pour in chicken broth and add Italian seasoning. Increase heat to medium-high and bring to a simmer.
7. Once simmering return to medium-low heat and let simmer until reduced by about 2/3, about 10 minutes.
8. Thicken sauce: Whisk together the cornstarch with the 1 1/2 Tbsp chicken broth. Whisk into reduced chicken broth mixture in skillet.
9. Cook spinach: Add spinach, cook and toss until sauce is thick and spinach wilts.
10. Pour in cream and add cheese. Stir to melt. Remove from heat.
11. Smother chicken: Return chicken to spinach mixture in pan. Spoon sauce over and serve.

Possible Variations

• Tomatoes: Add sun dried tomatoes or halved grape tomatoes.
• Meat: If you’d like a meatier version try it with some cooked bacon or cooked sausage.
• Artichokes: Make it spinach artichoke chicken by tossing in some canned (well drained) chopped artichokes.
• Seasonings: For an herbier dish try adding in some fresh basil.