Spring Florentine

Step 1 -In a medium shallow dish, add the flour.

Step 2 -In a large skillet over medium-high heat, add the olive oil.

Step 3 -Evenly season the chicken breasts with 2 tablespoons of the salt and the black pepper.

Step 4 -Dredge the seasoned chicken breasts in the flour and shake off any of the excess.

Step 5 -Add the coated chicken breasts to the heated olive oil and cook, flipping once, until they reach an internal temperature of 165 degrees F and the juices run clear, about 8 minutes per side.

Step 6 -Transfer the cooked chicken breasts to a plate and let them cool.

Step 7 -In the same skillet over medium heat, melt the butter.

Step 8 -Add the shallots and the garlic to the melted butter and sauté, stirring often, until they have just softened, about 2 minutes.

Step 9 -Add the white wine to the shallot-garlic mixture and scrape up any of the browned bits from the bottom of the skillet. Simmer until the liquid has reduced by half, about 10 minutes.

Step 10 -Add the heavy cream to the sauce mixture and cook, stirring often, until it can coat the back of a spoon, about 5-8 minutes.

Step 11 -Transfer the skillet to a wire rack and add the spinach and the remaining salt to the sauce. Stir until the spinach has wilted.

Step 12 -Cut the cooked chicken breasts into 1-inch-wide diagonal strips that are about 2-3 inches long.

Step 13 -Nestle the chicken strips into the sauce.

Step 14 -Garnish the chicken with the parsley and serve.