Chicken Florentine

2 boneless, skinless chicken breasts




sea salt and freshly ground pepper



flour for coating chicken



6 tbsp of butter



2 shallots, sliced thinly



3-4 cloves of garlic, chopped finely



1 1/2 c white wine



1 c heavy whipping cream



1 10oz package frozen spinach, thawed, drained



1/4 c combination of freshly cut spinach and basil leaves



2 servings of whole grain linguine



freshly grated parmesan cheese to top



Season chicken with salt and pepper. Coat chicken in flour, shake excess. Melt 2 tbsp of butter in large skillet over med heat. Add chicken, cooking till brown (5 mins per side). Remove chicken from skillet and cover with foil.



Melt 2 tbsp of butter in the same skillet over med heat. Add sliced and chopped shallots and garlic, saute for 1-2 mins, scraping up browned bits on pan. Add wine and turn heat up to med high, bringing the liquid to a boil. Boil until the liquid has reduced by half (3-4 mins). Add cream and boil until this has reduced by half (3-4 mins). Be sure to stir often. Add fresh herbs. Season as needed with salt and pepper.



Cook pasta as directed. Melt remaining 2 tbsp of butter in another skillet over med heat. Add the spinach and cook until heated through. Arrange spinach onto two shallow bowls, top with pasta then chicken. Pour sauce over top and mix lightly with pasta. Top with grated cheese.