Creamy Chicken Florentine

Pasta Chicken

2 Boneless Chicken Breasts

Coarse salt,

¼ cup (31g) all-purpose Flour for dredging

¾ teaspoon (3.75ml) Italian Seasoning

Freshly cracked pepper

1 tablespoon (15ml) Olive Oil

1 tablespoon (14g) Unsalted Butter

1 Shallot, minced

½ cup (118ml) Dry White wine

1 ½ cups (368ml) chicken broth

1 garlic, minced

¼ cup (60ml) heavy cream (do not substitute for half and half or milk or it could curdle)

Freshly grated Parmesan Cheese, to taste

1 tablespoon (15ml) Cold Water

1 tablespoon (15ml) Cornstarch

2 cups (60g) Spinach

Note: Ingredients may have been altered from the original.

Directions at entertainingwithbeth.com

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