quick and easy meals for 1 or 2

Chicken Florentine

Don’t get scared. This is easy


Sometimes I add a slice of prosciutto on top of the chicken before the spinach. You could serve this on some soft polenta, or with garlic mashed potatoes on the side or pasta aglio e olio. Serves 2 or you could double it and save some in the freezer in zip lock bags ready to go on a no brainer no cooking night.

4-8 chicken tenders or 2 Boneless Chicken Breasts
1/4 Cup Flour2 handfuls of. fresh Spinach. I like to keep a bag of pre washed baby spinach in the fridge.
3 Tablespoons Butter
2 Tablespoons Olive Oil
2 Cups Prepared Tomato Sauce (Or Your Favorite Homemade Sauce)
Salt & Pepper
4 Slices Mozzarella Cheese

Rinse the spinach in water, dry and coarsely chop. Place the spinach in a medium saucepan with 1 tablespoons of the butter. Cook until it is wilted, remove from the heat and season with salt and pepper.

Pound the chicken breasts until they are an even thickness of about 3/4 inches or just go with the tenders. Season the flour with salt and pepper, and dredge the chicken in the flour until they are lightly coated. In a large frying pan that will hold all of the chicken, melt the remaining butter, with the oil until hot. Cook the chicken until browned on each side, about 3-4 minutes per side. Top the chicken with the prosciutto (if your doing prosciutto) and the spinach. Top each with a slice of mozzarella. Carefully pour the tomato sauce into the skillet around the meat, being careful not to cover it. Cook uncovered over medium heat until bubbling, and then reduce the heat and simmer about 8-10 minutes more.

SERVE IT UP!!! With some crusty Italian bread and some Chianti!!