Skillet Chicken Florentine

Skillet Chicken Florentine
 
2 Tbsp butter, divided
3 boneless, skinless chicken breasts, about 1 pound
10 ounces frozen chopped spinach, thawed (you could use fresh chopped baby spinach if you prefer)
2-4 cloves garlic, minced (more garlic the better for me)
1 shallot, chopped
1/2 c dry white wine
1/4 c heavy cream
1/4 c Parmesan cheese (skip the green can -- use GOOD ingredients)
Salt and pepper, to taste
red pepper flakes, to taste

Season the chicken with salt and pepper. Heat 1 Tbsp butter in a large skillet over medium-high heat. Brown the chicken about 1-1/2 to 2 minutes per side, but do not cook all the way through. Remove the chicken to a plate. Add the other tablespoon of butter to the skillet and heat over medium-low heat. Add the shallot and garlic. Saute until the shallots are translucent. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add spinach; cook about 1 minute, just to heat. Stir in the cream and cheese. Add salt, pepper and red pepper flakes to your liking, then spread the spinach evenly over the bottom of the skillet. Top the spinach with the chicken in a single layer; cover the pan and simmer over low heat about 5 minutes or so, just until the chicken is done. Serve the chicken topped with the spinach mixture. Add more cheese if you'd like. Makes 3 servings.

Per Serving: 350 Calories; 20g Fat; 33g Protein; 5g Carbohydrate; 3g Dietary Fiber;
2g Net Carbs