Chicken Florentine

1. 1

   Put a large skillet over medium-high heat for 2 or 3 minutes.

2. 2

   Add 2 tablespoons extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around

3. 3

   Put about .25 cup of flour on a plate.

4. 4

   When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.

5. 5

   Add the breasts to the skillet and cook so there is a constant sizzle but no burning.

6. 6

   Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.

7. 7

   Transfer the chicken to a plate and cover loosely with foil to keep warm.

8. 8

   Add 1 pound spinach to the skillet and cook, undisturbed, until the liquid from the spinach evaporates completely.

9. 9

   With the heat still on medium-high, add .5 cup of white wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.

10. 10

    Wait 30 seconds, then stir in .5 cup heavy or sour cream (yogurt is fine if you keep the heat low).

11. 11

    Turn heat to low, stirring, until slightly thickened.

12. 12

    Return the chicken to the skillet, turn in the sauce and serve.

No additional tips available.