Chicken florentine
Chicken second courses
2 tablespoons vegetable oil 2 (6-ounce) bags baby spinach 4 boneless, skinless chicken breasts (about 1½ pounds) Salt and pepper 2 garlic cloves, minced 1 minced shallot 1¼ cups low-sodium chicken broth 1¼ cups water 1 cup heavy cream 6 tablespoons grated Parmesan cheese 1 teaspoon grated lemon zest 1 teaspoon fresh lemon juice from 1 lemon
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