Chicken Florentine Creamy (Print Version)

# Ingredients:

01 - 2 large chicken breasts, sliced lengthwise.
02 - 1/2 teaspoon of garlic powder.
03 - Pinch of salt and pepper.
04 - Flour to coat.
05 - 1 tablespoon of olive oil.
06 - 2 tablespoons of butter, split up.
07 - 3 minced garlic cloves.
08 - 1/2 cup of dry white wine.
09 - 1/4 cup of chicken stock.
10 - A small pinch of Italian herbs.
11 - Heavy cream, 1 cup.
12 - About 2 cups of fresh spinach.
13 - 1/2 cup of grated parmesan cheese.

# Instructions:

01 - Slice the chicken lengthwise, add the garlic powder, salt, and pepper. Toss in flour to coat.
02 - Heat oil and butter in a pan. Cook chicken 4–5 minutes per side so it’s golden, then pull it out.
03 - Sauté garlic in the leftover butter. Stir in wine, chicken broth, and the Italian herbs. Let it simmer for 3–5 minutes.
04 - Pour in the cream and let it bubble for a couple of minutes. Toss in the spinach.
05 - Put the chicken back in the pan. Cook for another 4–5 minutes until it’s ready. Sprinkle parmesan on top.

# Notes:

01 - Takes about 30 minutes total.
02 - Hold off on adding spinach if you prefer less wilting.
03 - Pairs up great with some bread or pasta.

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