Chicken Florentine

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2 Tbsp olive oil, divided
4 (6 oz each) boneless skinless chicken breasts, pounded to even 1/2-inch thickness*
Salt and black pepper
1/4 cup all-purpose flour
1/3 cup chopped shallot (1 small)
1 Tbsp minced garlic (3 cloves)
3/4 cup dry white wine, such as sauvignon blanc
1 1/4 cups low-sodium chicken broth
1 tsp Italian seasoning or Herbs de Provence
1 Tbsp cornstarch mixed with 1 1/2 Tbsp low-sodium chicken broth
6 oz. baby spinach (6 packed cups)
1/2 cup heavy cream
1/2 cup (1 oz) finely shredded parmesan cheese

Heat 1 Tbsp olive oil in a 12-inch skillet over medium-high heat.
Season both sides of flattened chicken breasts with salt and pepper. Pour flour into a shallow dish then dredge each side of chicken breast in flour to evenly coat then shake off excess.
Transfer chicken breasts to skillet. Let cook about 4 to 5 minutes per side until cooked through (should register 165 degrees in center on an instant read thermometer). Transfer chicken to a plate.
Return skillet to heat over medium-low. Add remaining 1 Tbsp olive oil.
Add shallot and saute 1 minute. Add garlic and saute 20 seconds longer.
Pour in white wine while scraping up browned bits from bottom of pan. Pour in chicken broth and add Italian seasoning. Increase heat to medium-high and bring to a simmer.
Once simmering return to medium-low heat and let simmer until reduced by about 2/3, about 10 minutes.
Whisk together the cornstarch with the 1 1/2 Tbsp chicken broth. Whisk into reduced chicken broth mixture in skillet.
Add spinach, cook and toss until sauce is thick and spinach wilts.
Pour in cream and add cheese. Stir to melt. Remove from heat.
Return chicken to spinach mixture in pan. Spoon sauce over and serve.

*2 (12 oz each) chicken breasts work well here too, just halve them through the thickness to create 4 (6 oz) portions total.

Chicken Florentine#