Chicken Florentine

Sprinkle chicken with salt & pepper, dredge in flour. Melt 2 Tbsp butter in skillet over medium her. Add chicken and brown about 5 minutes per side. Transfer to plate & keep warm.

Melt 2 Tbsp butter in same skillet over medium heat. Add shallots & garlic & saute until shallots are translucent, stirring to scrape up browned bits about 1 minute, add wine. Increase heat to medium high and boil until reduced by half, stirring often about 3 minutes. Stir in cream & parsley. Season the sauce to taste with salt & pepper. Add chicken & juices to sauce & turn to coat.

Melt the remaining 2 Tbsp butter in another large skillet over medium heat. Saute mushrooms until soft. Add spinach and saute until wilted. Season to taste with salt & pepper.

Arrange the spinach on a plate. Place chicken breast on top and spoon sauce over all.