Chicken Florentine Style

This is a great chicken recipe. A friend made this for dinner one night for a girl's night out and I was amazed with how great it turned out, I couldn't wait to make it for my family. The recipe comes from Giada De Laurentiis. It tastes like something you would order at a restaurant, but the great thing about it is you probably have most of the stuff in your pantry, you might have to grab a few things from the grocery store but overall there aren't a lot of ingredients. I made a few changes from the original. Oh and the funny thing about this is I don't include spinach at all in the recipe, which is what makes chicken Florentine..well chicken Florentine. You are welcomed to do what the original recipe calls for and serve it on a bed of buttered up spinach or like me just serve it with a veggie, you'll also want to serve mashed potatoes or rice because you have enough sauce left over it makes a yummy gravy.

4 boneless chicken breasts
Salt and pepper
all-purpose flour, for dredging
4 TBSP butter
2TBSP shallot, sliced
1 TBSP garlic, chopped
1 1/2 cups dry white wine (or I used chicken broth)
1 cup whipping/heavy cream
1 TBSP fresh Italian parsley, chopped (or I used dried)

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

Melt 2 TBSP 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. Add the cream and boil until the sauce reduces by half, stirring often. 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.

Serve immediately.