Flortentine style chicken

There are dozens of ways to make Chicken Florentine.  Some use Parmesan cheese, some don't.  The sauce is made from canned cream soup (ick!), mayonnaise (double ick!), heavy cream, or sour cream.  Some have rice, some don't.  I've combined what I like from several sources to come up with my family's favorite. 

Florentine Style Chicken

Rice

4 chicken breasts, boneless and skinless

Salt and pepper

Flour for dredging

Butter

2 T shallots, sliced

1 T garlic, chopped

1 1/2 c dry white wine

1 c sour cream

1 bag of fresh baby spinach

Parmesan cheese, grated

Start the rice, preferably in a steamer, or use pre-cooked rice.

Salt and pepper the chicken pieces and dredge them in flour. Brown the chicken inbutter, sautéing about 5 minutes per side. Remove the chicken and set aside.

Sauté the shallots and garlic until tender. Add wine and scrape the sides. Boil for a few minutes to reduce the wine by about half. Lower the temperature and add the sour cream. Stir in the rice and add the spinach to the top to wilt. Add the chicken. To serve, top with Parmesan cheese and drizzle with excess sauce if desired.