Chicken “just for Julie”

I like chicken but at some point there is only so many ways to cook it and not get bored. I used to make this dish when we lived in the Netherlands and we call it Chicken Florentine. Funny enough the American version includes Cream of Mushroom soup, not used in the Dutch recipe.
I’m sharing my version, it’s lower carb and we think it sounds tastier.
Dutch Chicken Florentine
For 4 people (if for 2 use 1 pound of fresh spinach and 2 chicken breasts)
4 chicken breasts, lightly pounded
2 tbs butter
2 pounds spinach
1 shallot, cut up
2-3 cloves garlic
1/2 cup heavy cream
1/2 tsp salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
cheese, I use sliced Gouda but Swiss will work well
Season chicken with half of the salt and pepper
In a pan sauté chicken, making sure to brown both sides for about 5 minutes.
Remove from pan and keep heated in the oven (250)
cook shallot and garlic until slightly glazed. Do not burn the garlic, it will get bitter
Add Spinach and let wilt on low heat making sure to incorporate the shallots and garlic
Add heavy cream, mix well with spinach and allow it to reduce a little
Season to taste with salt, pepper and nutmeg
Return chicken to pan. I make little “beds” of the spinach and put a piece of chicken op top with a slice of cheese
Cover and on low heat let cheese melt.

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