CHICKEN FLORENTINE

Servings: 4-6 Start to finish: 45 minutes

INGREDIENTS

2 tablespoons vegetable oil

12 ounces (12 cups) baby spinach

4 (6-ounce) boneless, skinless

chicken breasts, trimmed Salt and pepper 1 shallot, minced 2 garlic cloves, minced 1 1/4 cups chicken broth 1 1/4 cups water 1 cup heavy cream 6 tablespoons grated Parmesan

cheese

1 teaspoon grated lemon zest plus

1 teaspoon juice

INSTRUCTIONS

Adjust oven rack to uppermiddle position and heat broiler. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add spinach and cook, stirring occasionally, until wilted, 1 to 2 minutes. Transfer spinach to colander set over bowl and press with spoon to release excess liquid; discard liquid.

Pat chicken breasts dry with paper towels and season with salt and pepper. Wipe out pan with paper towels and heat remaining 1 tablespoon oil over mediumhigh heat until just smoking. Cook chicken on both sides until golden, about 4 minutes. Add shallot and garlic to skillet and cook until fragrant, about 30 seconds. Stir in broth, water, and cream and bring to boil.

Reduce heat to medium-low and simmer until chicken is cooked through, about 10 minutes; transfer chicken to large plate and tent with aluminum foil. Continue to simmer sauce until reduced to 1 cup, about 10 minutes. Off heat, stir in 1/4 cup Parmesan and lemon zest and juice.

Cut breasts crosswise into ½-inch-thick slices and arrange on broiler-safe platter. Scatter spinach over chicken and pour sauce over spinach. Sprinkle with remaining 2 tablespoons Parmesan and broil until golden brown, 3 to 5 minutes. Serve. Nutrition information per serving: 334 calories; 208 calories from fat; 23 g fat (11 g saturated; 1 g trans fats); 128 mg cholesterol; 400 mg sodium; 5 g carbohydrate; 2 g fiber; 1 g sugar; 25 g protein.