Chicken Florentine

Instructions

1. 1

   Pound the chicken to 1/2-inch thickness and pat dry. Combine the flour, salt, pepper, Italian seasoning, and Parmesan; dredge the chicken.

2. 2

   Heat the olive oil and butter in a skillet over medium-high heat. Sear the chicken 4 to 5 minutes per side until golden. Remove and keep warm.

3. 3

   Lower the heat. Add the wine and scrape up the browned bits; reduce by half, about 6 to 7 minutes. Add the garlic during the last minute.

4. 4

   Stir in the half-and-half and bring to a gentle bubble. Stir in the cream cheese until smooth, then add the spinach until wilted.

5. 5

   Return the chicken and any drippings to the pan, cover, and heat through. Serve with parsley.