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Chef John's Chicken Florentine
Ingredients
  • Original recipe (1X) yields 4 servings
  • 1 pound fresh baby spinach
  • 2 skinless, boneless chicken breasts (8 to 10 ounces each)
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • ¼ cup all-purpose flour
  • 4 tablespoons olive oil, divided, plus more for drizzling (optional)
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • ¼ cup minced shallots or onions
  • 3 tablespoons white wine
  • 1 tablespoon lemon zest, plus more to garnish
  • ½ cup diced red bell peppers
  • 1 cup heavy cream
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