Chicken Florentine - cooking recipe

Ingredients

4 skinned, boned chicken breasts
flour
3 Tbsp. butter, divided
1 clove garlic
1 (10 oz.) bag fresh spinach, washed and remove stems
1/4 c. brut champagne or wine
1/2 c. half and half or milk
salt and pepper
juice of 1 lemon
1 c. grated Swiss cheese
1/2 c. grated Parmesan cheese

Preparation

Slice chicken breasts diagonally across grain into about 4 pieces each.
Roll in flour and set aside.
In large skillet, saute garlic quickly in 2 tablespoons butter and remove; set aside.
Saute chicken until just tender; remove and keep warm. Cook spinach in small amount of water.
Remove; keep warm and save cooking water.