There are some dishes that just feel inherently elegant, yet are surprisingly simple to create in your own kitchen. Chicken ...

Chicken Florentine is a buffet-line favorite featuring chicken breast and spinach in a mild cream-and-Parmesan sauce —
sometimes stuffed inside, sometimes stacked on top.

12 cups baby spinach 4 (6-ounce) boneless, skinless chicken breasts, trimmed Salt and pepper 1 shallot, minced 2 garlic cloves, minced 1¼ cups chicken broth 1¼ cups water 1 cup heavy cream ...

Pat chicken breasts dry with paper towels and season with salt and pepper. Wipe out pan with paper towels and heat remaining 1 tablespoon oil over medium-high heat until just smoking. Cook chicken ...

Sift the flour into a large mixing bowl and whisk in the white granulated sugar and salt. Melt four tablespoons of butter in the microwave. In a separate bowl, whisk together the melted butter ...

Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add spinach and cook, stirring occasionally, until wilted, 1 to 2 minutes. Transfer spinach to a colander set over bowl ...

Pat chicken breasts dry with paper towels and season with salt and pepper. Wipe out pan with paper towels and heat remaining 1 tablespoon oil over medium-high heat until just smoking. Cook chicken ...

Pat chicken breasts dry with paper towels and season with salt and pepper. Wipe out pan with paper towels and heat remaining 1 tablespoon oil over medium-high heat until just smoking. Cook chicken ...

12 ounces (12 cups) baby spinach 4 (6-ounce) boneless, skinless chicken breasts, trimmed Salt and pepper Article continues below this ad 1 shallot, minced 2 garlic cloves, minced 1 1/4 cups ...