Sunday, April 08, 2007

Giada de Laurentiis: Chicken Florentine Style

At first I thought that Giada was just a pretty face.  Someone cute to stick on Food Network so that people would tune in.  Enough of those stiff Le Cordon Bleu graduates.  That's what I thought.  Until I tried this chicken.  I love spinach, so she pretty much had me sold to begin with.  But oh. my. god.  This chicken is luscious.  The sauce is amazing.  And you'll need a piece of bread to scoop up all the golden goodness pooling on your plate.

Chicken Florentine Style
From Giada de Laurentiis

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (¾ stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1½ cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Makes 4 servings

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