Subj : 2025 Top 40 Recipes - 08 To : All From : Dave Drum Date : Fri Sep 12 2025 15:34:48 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chicken Florentine Categories: Poultry, Cheese, Wine, Herbs, Greens Yield: 4 servings 1/4 c A-P flour 1/4 c Grated Parmesan; more for - serving Salt & black pepper 4 Thin-cut boned, skinned - chicken breasts (1 lb) 1 tb Olive oil 4 tb Butter 1 md Shallot; minced 2 cl Garlic; minced 1/2 c Dry white wine 1/2 c Chicken broth 1 ts Dried basil 1 ts Dried oregano 1/2 c Heavy cream 2 oz Cream cheese; room temp 2 c (packed) baby spinach (3 - oz) On a plate, mix together the flour, Parmesan and 1 teaspoon each salt and pepper. Dredge each chicken breast in the mixture, evenly coating on both sides. Heat a large pan over medium. Add olive oil and 2 tablespoons of butter to the pan and melt to combine. Add the chicken and cook until golden brown (but not cooked through), about 4 minutes on each side. Remove chicken from pan and set aside. Add remaining 2 tablespoons of butter to the pan and let it melt. Add shallot, garlic and a pinch of salt and cook, stirring until the shallot is softened and the garlic is aromatic, about 2 minutes. Add wine, broth, basil and oregano, and stir, scraping the browned bits from the bottom of the pan, until the liquid has reduced by about half, 3 to 4 minutes. Add the heavy cream and cream cheese and stir, allowing the cream cheese to soften and melt, until a thick sauce forms, about 6 minutes. Add baby spinach and stir until it is folded into the cream sauce and the spinach is beginning to wilt, about 1 minute. Return the chicken breasts to the pan and simmer until the chicken is cooked through, 4 to 5 minutes. Remove from heat and serve immediately with freshly grated Parmesan on top. By: Dan Pelosi Yield: 4 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... My potato peeler went missing; I'm going to miss her. --- MultiMail/Win * Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219) .