Creamy Chicken Florentine (Print Version)

# Ingredients:

01 - Loosely pack 2 cups of fresh baby spinach.
02 - Two big chicken breasts, sliced in half lengthwise.
03 - 1 tablespoon of olive oil.
04 - A sprinkle of salt and pepper.
05 - A half-teaspoon of garlic powder.
06 - A pinch of flour to coat the chicken.
07 - 1/4 cup chicken stock.
08 - Half a teaspoon of Italian herbs.
09 - Half a cup of dry white wine.
10 - 3 minced garlic cloves.
11 - 2 tablespoons of butter, but keep one aside.
12 - A full cup of heavy cream.
13 - Half a cup of grated parmesan cheese.

# Instructions:

01 - Slice the chicken in half lengthwise, then season with pepper, salt, and garlic powder. Lightly dust with flour.
02 - Heat oil with a tablespoon of butter and pan-fry chicken for 4-5 minutes per side till golden brown. Set aside.
03 - Sauté garlic in the leftover butter. Stir in broth, seasonings, and wine. Let it reduce on low for 3-5 minutes.
04 - Stir in the cream, let it simmer for 2 minutes, then add spinach.
05 - Place the cooked chicken back in the pan. Simmer for 4-5 minutes until heated through. Sprinkle parmesan on top and serve.

# Notes:

01 - Done in just 30 minutes from start to finish.
02 - To avoid spinach getting mushy, toss it in later if you prefer.
03 - Pairs wonderfully with some bread or pasta on the side.

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