Chicken Florentine



2 Tbsp flour

1/8 tsp fresh black pepper

4 skinless, boneless chicken breast halves (4oz each)

1 tsp olive oil

1 lb fresh spinach, stemmed or 1 pkg (10oz) frozen leaf spinach, thawed

2 Tbsp fresh basil, chopped

1 garlic clove, minced

¼ cup grated parmesan cheese


On a sheet of waxed paper, combine flour and pepper. Mix well

Dredge chicken in flour mixture, tapping off excess and turning to coat

In a large non-stick skillet, heat oil over medium heat.  Add chicken and cook turning once until cooked through and no longer pink (about 8 – 12 minutes)

Remove from skillet from heat; cover with foil to keep warm

Meanwhile, wash spinach leaves but do not dry them.

In a large saucepan, combine spinach, basil and garlic.  Cook over medium heat, covered until spinach is wilted, (about 2 minutes.) Drain off any excess water

Toss spinach mixture with fork

Arrange spinach mixture on a serving plate; place chicken on top of spinach

Sprinkle with parmesan



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