Diary of a Dying Nation (@DiaryofaDyingNation)

One-Pan Chicken Florentine *Classic chicken Florentine—creamy spinach served alongside sautéed chicken—is a fast and easy meal. This recipe uses cornstarch to thicken the cream instead of cheese. This chicken recipe is simple enough for weekdays but also elegant enough for a dinner party* 2 tablespoons extra-virgin olive oil, divided/ 1 pound chicken breast, thinly sliced ½ teaspoon salt, divided ½ teaspoon ground pepper, divided ¼ cup finely chopped shallot 2 large cloves garlic, minced ⅓ cup dry white wine 1 pound baby spinach ⅓ cup heavy cream 2 teaspoons cornstarch Heat 1 T. oil in a large skillet over med/high heat. Season sliced chicken with ¼ tsp. each salt & pepper. Add to the pan and cook, turning once, until just cooked through, 5 - 7 min. Transfer to a plate and tent with foil to keep warm. Reduce heat to medium. Add the remaining 1 T. oil, ¼ cup shallot and the minced garlic to the pan. Cook, stirring, until fragrant, about 30 sec. Add ⅓ c. wine, scraping up any browned bits. Add 1 lb. baby spinach in batches; cook, stirring often, until wilted, 3 - 5 min. In a measuring cup, whisk ⅓ c.cream, 2 tsp. cornstarch and the remaining ¼ tsp. each salt & pepper. Add to the pan with the spinach; cook, stirring frequently, until thickened, about 2 min. Serve with the chicken. #Dinner #Skillet #Mediterranean #ChickenFlorentine #MakeThis https://www.eatingwell.com/one-pan-chicken-florentine-11809129