Chicken Florentine - Primal

Chicken Florentine
Serves 4 - 6

2 Tbl oil
8 cups baby spinach
4 boneless, skinless chicken breasts (about 1-1/2 pounds)
Salt & pepper
1 shallot minced
2 garlic cloves, minced
1-1/4 cups chicken broth
1-1/4 cups water
1 cup heavy cream (I used Half&Half)
6 TBL grated Parmesan cheese
1 tsp grated zest and 1 tsp. juice from one lemon (add such a nice flavor)

1. Cook spinach. Heat 1 TBL oil in large skillet over medium-high heat until shimmering. Add spinach and cook, stirring occasionally until wilted, 1 to 1 minutes. Transfer spinach to colander set over bowl and press with spoon to release excess liquid. Discard liquid (I fed mine to the dogs).

2. Brown Chicken. Pat chicken dry with paper towels and season with salt and pepper. Wipe out pan and heat remaining oil over medium-high heat until just smoking. Cook chicken until golden, 2 to 3 minutes per side. Add shallot and garlic to skillet and cook until fragrant, about 30 seconds. Stir in broth, water, and cream and bring to boil.

3. Make sauce. Reduce heat to medium-low and simmer until chicken is cooked through, about 10 minutes; transfer chicken to plate and tent with foil. Continue to simmer sauce until reduced to 1 cup, about 10 minutes. Off heat, stir in 4 TBL parmesan, lemon zest, and lemon juice.

4. Broil. Cut chicken crosswise into 1/2 inch slices and arrange on broiler-safe platter. Scatter spinach over chicken. Pour sauce over spinach. Sprinkle with remaining parmesan and broil until golden brown, 3 to 5 minutes. Serve