Chicken Florentine

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• ½ teaspoon dry Italian seasoning
• Salt & pepper
• ½ cup all-purpose flour
• 2 tablespoons butter
• 2 shallots, finely diced
• 4 garlic cloves, minced
• ¾ cup dry white wine
• ¾ cup whipping or coffee cream
• 1 tablespoon prepared pesto
• 4–6 handfuls cooking or baby spinach
• 2 tablespoons chopped parsley
• 1 lemon

Directions

1. Place a large sauté pan or cast-iron skillet over medium heat and add in the oil.Scatter the chicken breasts with the Italian seasoning and season with salt and pepper. Add the flour to a shallow dish and dredge the chicken. Tap off any excess flour and add to the pan to fry for 8 minutes per side or until golden and cooked through.
2. Remove the chicken from the pan and set aside to rest. Add the butter into the pan along with the shallots and season with salt and pepper. Cook for 2 to 3 minutes or until softened and lightly golden. Stir in the garlic and cook for another 30 seconds. Deglaze the pan with the white wine and cook down until reduced by half. This should take about 2 minutes.
3. Whisk in the cream and bring to a simmer then stir through the pesto, spinach, and parsley. Add the zest from the lemon and nestle the chicken back into the pan to reheat.
4. Serve the chicken Florentine with the zested lemon cut into wedges on the side.