Chicken Florentine

My daughter LOVES creamed spinach so this dish was a natural next step. This is a simple, flavorful comforting weeknight meal.

Ingredients
2 boneless, skinless chicken breasts (about 1 inch thick)
1/2 cup flour
1 9 oz package of fresh baby spinach
1 shallot, minced
1 garlic clove, minced
1/2 cup of white wine
3/4 cup of heavy cream
1/4 cup of chicken broth
1/2 cup of freshly grated parmesan
1 tbsp of butter
Olive oil
Salt & pepper

Preheat oven to 375. Season flour with salt and pepper.  Heat olive oil in a pan with butter over medium heat.  Dredge the chicken in the seasoned flour and cook in the oil until the each side is brown, about 5 minutes on each side.  Meanwhile, in a large pot bring a small amount of water to a boil and wilt the baby spinach.  Drain the spinach over a bowl while you continue the rest of the cooking, pressing if necessary to remove the water.  Once the chicken is browned, remove it to a baking dish.  Drain off all but 1 tbsp of the oil (or add if you are low).  Add in the shallot and the garlic and sauté until they are soft, about 2 minutes.  Turn the heat up to high, add the white wine and reduce until almost completely evaporated about 3 minutes.  Add in the heavy cream and stir recusing for another 3 minutes until thickened.  If necessary thin slightly with chicken stock and add in the wilted baby spinach. Stir until all ingredients are well combined and pour over the browned chicken allowing the spinach to pile on top and around the chicken.  Top the with the grated parmesan and bake for 20- 30 minutes until the chicken is cooked to 165.