Carol spotted Chef John’s Chicken Florentine recipe on the internet, and I made it for dinner last night, with some adjustments, mostly cutting the chicken into suitable pieces for 4 servings.  It turned out very well although the sauce was soupier than would be optimal.  Next time, I will cook the creamed spinach more uncovered to thicken it up.

This took less than an hour and made 4 generous servings.  I served it with a fresh focaccia and a green salad

1 lb. baby spinach

1-1/2 lbs. boneless, skinless chicken breasts cut into serving pieces

2 tsp. kosher salt

½ tsp. freshly ground black pepper

1 pinch cayenne pepper

¼ cup all-purpose flour

4 Tbs. olive oil, divided

1 Tbs. butter

4 cloves garlic, chopped

¼ cup chopped shallots (about ½ a large)

3 Tbs. white wine

1 Tbs. grated lemon zest (from about 1 large lemon)

½ cup diced red bell pepper

1 cup heavy cream

Salt and pepper to taste

Cook the spinach in a little water.  When fully wilted, remove from the heat, drain, and squeeze out as much water as possible.  Chop the spinach and put aside for later in the recipe.

Mix together the kosher salt, pepper, and cayenne and sprinkle evenly over the chicken.  Pat it in.  Sprinkle the flour over the chicken coating all the surfaces.  Shake off any excess.

Put 2 Tbs. of olive oil in a large skillet over medium-high heat.  When hot, add the chicken pieces.  Brown on one side for 4-5 minutes.  Flip each piece to brown the other side for 4-5 minutes.  Place the browned chicken on a plate.

Add the remaining 2 Tbs. of olive oil and the butter to the pan.  Add the garlic and shallots and cook for a couple of minutes until the shallots are translucent.  Add the wine and cook until it is mostly evaporated, about 2 minutes.  Add the lemon zest and red bell pepper and cook for a couple of minutes. 

Stir in the cream.  Bring to a boil and reduce to a simmer.  Cook uncovered until the mixture thickens into a nice sauce.  Return the chicken pieces to the pan and continue to cook until the chicken is cooked through and heated through, and the sauce is appropriately thick.  Check for seasoning and serve.