Chicken Florentine (Geoff Robins/The London Free Press)

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Spinach is one of those greens that is equally delicious cooked as it is served fresh in a leafy salad. 

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Always available fresh or in convenient blocks in the freezer section of grocery stores, it’s certainly one of the go-to greens in my kitchen. 

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This week’s recipe is a comforting dish featuring chicken in a creamy sauce with lots of spinach.   

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This recipe uses boneless skinless chicken thighs that are just so convenient. I also like that they always stay moist.  

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I’ve used fresh spinach in this recipe, but you can certainly use frozen. Just be sure to completely thaw it. 

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This delicious dish can be served over pasta or mashed potatoes. 

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(Serves 6) 

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6 large boneless, skinless chicken thighs

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1/3 cup (75 g) flour 

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salt and pepper 

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4  Tbsp.  (50 ml)  extra virgin olive oil 

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2 shallots, diced (or one cooking onion) 

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2 cloves garlic, minced 

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1/2 cup (125 ml)  white wine 

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1 cup (250 ml) chicken stock 

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¾  cup (175 ml) 35% cream 

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¼ cup (50 ml) grated Parmesan 

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8 cups (2 litres) fresh spinach (about ½ lb.) or 150 g frozen spinach, thawed

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Directions:

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1. Place flour on a plate. Season with salt and pepper. 

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2. Dredge chicken pieces in flour mixture. 

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3. Heat 2 tbsp.(25 ml)  of olive oil in a large non-stick frying pan over medium-high heat. 

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4. Brown half of chicken on both sides and remove to a plate. (Make sure it is cooked through.  Repeat with remaining oil and chicken. 

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5. To pan, add shallot and cook, stirring for a minute. Stir in the garlic. 

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6. Add  white wine, chicken stock and cream. Bring to a simmer. Cook until slightly reduced. 

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7. Stir in Parmesan cheese. 

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8. Return chicken to pan to warm through (and make sure it is completely cooked). 

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9. Add spinach.  Cover pan and cook until spinach is just wilted. Stir to combine. Season with additional salt and pepper as needed. (If sauce is too thick, add some more chicken stock).

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