Spinach

Other than fennel, fresh spinach is my other new favorite vegetable.  I have made this recipe numerous times, using fresh spinach.  The recipe calls for frozen.... but it is much, much better with fresh.  Just use a whole bag, and chop it before you saute it.  It will only take 2-3 minutes to cook the spinach.

Chicken Florentine Style

• 4 boneless skinless chicken breasts
• Salt & freshly ground pepper
• All-purpose flour, for dredging
• 6 T. (3/4 stick) unsalted butter
• 2 T. shallots, sliced
• 1 T. chopped garlic
• 1 1/2 cups dry white wine
• 1 cup whipping cream
• 1 T. chopped fresh Italian parsley
• 2 (10-oz) pkg frozen cut-leaf spinach, thawed, drained.... or 1 Bag fresh spinach, chopped

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

Melt 2 tablespoons of butter in the same skillet over medium heat.  Add the shallots & garlic & 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 & 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 with salt & 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 with salt & pepper. Arrange spinach over a platter.  Place the chicken atop the spinach.  Pour the sauce over and serve.

Serves 4