I made a take on Chicken Florentine.
Started off by slicing two skinless, boneless chicken breasts, through the middle, horizontally. I applied some garlic salt and freshly ground black pepper. I melted a couple of pats of unsalted butter in a cast iron skillet, and browned the breasts on both sides, on medium-high heat. Then I put the breast in a small casserole, and popped it into an over at 250F, just to stay nice and warm.
In the cast iron skillet I added two more pats of unsalted butter, and sauteed 2 tablespoons of minced shallots (about half of a shallot) and then added two mince garlic cloves. After the garlic has become aromatic (about 45 second), I deglazed with a cup and a half of white wine (Clos du Bois, Pinot Grigio, 2010), scrapping the bottom of the pan to loosen the fond.
Let the wine reduce for a few minutes, then add a cup of cream or half & half, and reduce by half. Your sauce should not be runny, and should coat the back of a spoon.
As the sauce is reducing, heat another pan and melt 2 pats of unsalted butter. Medium-high heat will do. Saute another minced garlic clove for about 45 seconds, they add and quickly stir-fry about 6 ounces of fresh baby spinach (you can leave the stems on, if you wish). About one minute. Then take it off the heat.
Plate you two chicken breast halves and spoon some of the sauce over the top. On that place about half of the spinach. Repeat of the other plate. Serves two.
Not really too hard.
