Perfect Chicken Florentine

Think I will make this one tomorrow. Sounds DELISH to me!!
(serves 4)

4 boneless skinless chicken breasts
Kosher* salt and freshly ground pepper
All-purpose flour, for dredging
6 T. unsalted Kerrygold* butter
2 T. sweet* onion, finely diced
1 T. finely chopped garlic
1&1/2 cups dry white wine
1 cup whipping cream
1 T. chopped fresh flat-leaf* parsley
2 (10 oz.) packages frozen cut-leaf spinach, thawed, drained, and squeezed dry

Sprinkle the chicken with S&P. Dredge the chicken in the flour to coat lightly then shake off any excess flour. In a large skillet over med. heat, melt 2 T. butter. Once melted, add the chicken and cook until brown, about 5 mins. per side. Carefully move the chicken to a plate and cover with foil to keep it warm. Melt 2 T. of butter in the same skillet over med. heat. Do not clean skillet. Add the onions and garlic and sauté until the onions are translucent, about 1 min. Be sure to se a wooden spoon or spatula so you can be stirring and scraping the lovely brown bits that form. Remove pan from stove and carefully pour in the wine. Return pan to stove and increase the heat to med.-high and boil until the liquid is reduced by half, about 3 mins. Add the cream and boil until the sauce reduces by half, stirring often, about 3 mins. Sprinkle in the parsley. Season the sauce with S&P - try it as you go to determine the correct amts. Add the chicken and any accumulated juices to the sauce. If you want you can turn the chicken to coat it in the sauce or you can pour it over when serving - as the author of this recipe did. Turn the heat to low/warm. Meanwhile, melt the remaining 2 T. of butter in another large skillet over med. heat. Add the spinach and sauté until heated through. Season the spinach with S&P to taste. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour sauce over and serve.

"The best apology is changed behavior."

Love,

MM