Chicken Florentine Style

I've made this once and the sauce was delicious...great over spinach!

Ingredients:
- 2 boneless skinless chicken breasts
- Salt and pepper
- Flour
- 6 tablespoons unsalted butter (I used the healthy stuff)
- 2 tablespoons chopped spring onion
- 1 tablespoon chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream (the lite cream should work fine too)
- 1 tablespoon fresh parsley (I used dried parsley)
- 1 package frozen spinach
- small can of mushrooms (optional)

Directions:
Sprinkle the chicken with salt and pepper. Coat the chicken lightly in flour. Shake off excess flour. Melt 2 tablespoons 'butter' in a pan over medium heat. Add chicken and cook until brown, about 5 minutes per side. Remove chicken from stove and cover with foil.

Melt 2 tablespoons 'butter' in same pan over medium heat. Add spring onion and garlic and saute for a minue or two, stirring to scrape up any browned bits on the bottom of the pan for flavor. Add the wine. Increase heat to medium-high and boil until liquid is reduced by half, about 3 minutes.

Add cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in parsley and canned mushrooms (optional). Add salt and pepper to taste. Add chicken and any accumulated juices to the sauce and turn the chicken to coat in the sauce.

We served this over spinach. Saute spinach in little 'butter', salt and pepper.

Enjoy!