Weekend Recipe: Chicken Florentine

Chicken Florentine is a mid-century classic, something that probably gets a bad rep among more enlightened foodies now. But it can be really good! Just drain the spinach so the whole thing doesn't become watery, and you'll be in business. Thanks to America's Test Kitchen for the recipe.

Chicken Florentine
Serves 4 to 62 tablespoons vegetable oil
2 (6-ounce) bags baby spinach
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 garlic cloves, minced
1 minced shallot
1 1/4 cups low-sodium chicken broth
1 1/4 cups water
1 cup heavy cream
6 tablespoons grated Parmesan cheese
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice from 1 lemon

1. COOK SPINACH Adjust oven rack to upper-middle position and heat broiler. Heat 1 tablespoon oil in large skillet over medium-high heat until shimmering. Add spinach and cook, stirring occasionally until wilted, 1 to 2 minutes. Transfer spinach to colander set over bowl and press with spoon to release excess liquid. Discard liquid.

2. BROWN CHICKEN Pat chicken dry with paper towels and season with salt and pepper. Wipe out pan and heat remaining oil over medium-high heat until just smoking. Cook chicken until golden, 2 to 3 minutes per side. Add shallot and garlic to skillet and cook until fragrant, about 30 seconds. Stir in broth, water, and cream and bring to boil.

3. MAKE SAUCE Reduce heat to medium-low and simmer until chicken is cooked through, about 10 minutes; transfer chicken to plate and tent with foil. Continue to simmer sauce until reduced to 1 cup, about 10 minutes. Off heat, stir in 4 tablespoons Parmesan, lemon zest, and lemon juice.

4. BROIL Cut chicken crosswise into ½-inch-thick slices and arrange on broiler-safe platter. Scatter spinach over chicken and pour sauce over spinach. Sprinkle with remaining Parmesan and broil until golden brown, 3 to 5 minutes. Serve.