Chicken Florentine Style

This is a Food Network recipe my sister in law told me about. I can't get Food Network to cooperate today, so no link for you. But here's the recipe (with my shortcuts):

4 boneless skinless chicken breasts
salt and pepper
all-purpose flour
4 T butter (less than original recipe)
2 T diced shallots or mild onion
1 T chopped garlic
1 1/2 c dry white wine (you could use chicken stock if you aren't a wine person)
1 c whipping cream (or milk)
1 T fresh parsley
2 10 oz packages frozen cut spinach, cooked in the microwave

Season chicken and dredge in flour, shake off extra. Melt 2 T butter in heavy skillet over medium heat. Add chicken and cook 5 min per side or til browned. Transfer to a plate and cover with foil to keep warm.

Meanwhile, cook the spinach in the microwave.

Melt 2 T butter in the same skillet as before over medium heat. Add shallots and garlic and saute until translucent, scraping the skillet as you go. Add wine and increase heat to med-high; boil until liquid is reduced by half, about 3 min. Add cream and boil until reduced by half, about 3 min, stirring often. Add parsley and season to taste. Add chicken and any accumulated juices back to the sauce and turn to coat. To serve, put chicken on top of spinach and pour sauce over. (I also added some whole wheat angel hair pasta because there was some extra sauce.)

Classy enough to serve to the in-laws!