Chicken Florentine Style

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Absolutely delicious! I made two breasts and the same amount of sauce, some of which I added to the spinach, there was nothing left over, in fact we were scraping our plates!
I substituted 1 C dry vermouth + 1/4 C water for the white wine, used half chicken stock and half cream, fresh curly winter spinach (incredibly sweet, especially the stems, and increased the amount of shallot. I let the chicken rest in the sauce for 10-15 minutes with the heat off and the pan covered, before wilting the spinach, which takes only 2 to 3 minutes.
The chicken was well infused with the delicious flavors of the sauce, tender and moist.
Use fresh, not frozen, spinach. The difference in taste, texture, and nutrition is well worth a few minutes of washing / chopping. Mature curly spinach doesn't lose as much volume or get as soft as the flat leaf baby spinach. About 5 oz. makes two large servings.

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This recipe is so easy, looks pretty, and tastes wonderful. Just an fyi : it takes WAY longer than 3 minutes to reduce the cream and wine. It took me more like 10 minutes each, or 20 minutes total, to thicken the cream and cook off the wine's alcohol.
Save a little parsley for the end- looks nice sprinkled lightly on the finished plate. Also, if you like mushrooms, they totally compliment this dish. Add medium slices a few minutes before you put the chicken in the sauce, and by the end they will have soaked up some wine (yum!.

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Awesome! I added sun dried tomatoes to the spinach (I've been on a sun dried tomato kick lately and it came out amazing!!! And it was super easy to make

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My husband and I both loved this meal. I used fresh spinach with lemon, salt, pepper. The sauce is fantastic. Good recipe to impress your friends without a big expense. Thank you Giada!

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Delicious and very simple!!

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Very flavorful and easy. The sauce tastes better as it cools. Get the bread to clean the plate!

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Terrific! As other reviewers posted, I made a few changes to this recipe that made it great! First, I made three chicken breasts as this was a dinner for me and my husband, but I kept the sauce measurements the same.
Instead of frozen spinach, I used curly leaf spinach (10 oz bag from the market; a quick sauté, salt, pepper and a tiny bit of lemon. I squeezed as much liquid as I could from it with tongs, plated it and used my kitchen shears to cut it into small bites. It held the sauce really well and we're fresh spinach lovers.
I added 1/2 cup of chopped artichoke hearts (previously frozen to the pan along with the shallot and garlic -- because I had it on hand in my fridge and wanted to use them up. It was a nice addition, which along with the spinach and a little lemon juice -- great flavor compliments.
I also added 1/4c chicken stock to the pan after the wine --
Is a new family favorite!

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Delicious. changes that i made: added 3/4 cup ckn broth and juice of a lemon with the wine. i put a lot of shallots because my bf and i love onions. i also mixed the spinach into the sauce, made linguine and mixed it all together. mmmmmmmmmm definitely going into my recipe book.

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Excellent recipe!!!! My family loved it!

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So so so good! My chicken breasts were really thick (so I had to pop the whole thing in the oven for a bit so they would cook completely and, therefore, there wasn't much sauce left in the end. But the best part is...it didn't matter! It still tasted amazing! The shallots, garlic, and wine give it so much flavor that I even ate the leftovers for dinner the next day (and I'm notorious for not finishing off leftovers. Delicious. Can't wait to make it again!