Page 34 - June 2022

Lunch in Florence

Florentine cuisine is earthy and even austere at times. Not
extravagant, but reliable, and modest. It makes particularly good use

of bread and olive oil, two of the cuisine’s staple ingredients.

Ingredients Melt 2 tablespoons of butter in the

4 boneless skinless chicken breasts same skillet over medium heat. Add the
Salt and freshly ground black pepper shallots and garlic and saute until the

All-purpose flour, for dredging shallots are translucent, stirring to scrape
6 tablespoons (3/4 stick) unsalted butter up any browned bits on the bottom of

2 tablespoons shallots, sliced the skillet, about 1 minute. Add the wine.
1 tablespoon chopped garlic Increase the heat to medium-high and
1 1/2 cups dry white wine boil until the liquid is reduced by half,

1 cup whipping cream about 3 minutes. Add the cream and boil
1 tablespoon chopped fresh Italian until the sauce reduces by half, stirring

parsley often, about 3 minutes. Stir in the
2 (10-ounce) packages frozen cut-leaf parsley. Season the sauce, to taste, with
spinach, thawed, drained salt and pepper. Add the chicken and any

accumulated juices to the sauce, and turn
Directions: the chicken to coat in the sauce.

Sprinkle the chicken with salt and
pepper. Dredge the chicken in the flour Meanwhile, melt the remaining 2
to coat lightly. Shake off any excess flour. tablespoons of butter in another large

Melt 2 tablespoons of butter in a heavy skillet over medium heat. Add the
large skillet over medium heat. Add the spinach and saute until heated through.

chicken and cook until brown, about 5 Season the spinach, to taste, with salt
minutes per side. Transfer the chicken to and pepper. Arrange the spinach over
a plate and tent with foil to keep it warm. a platter. Place the chicken atop the

spinach. Pour the sauce over and serve.

From Giada DeLaurentis
34 myindigosun.com