Chicken Florentine Alla Fattoria - cooking recipe

Ingredients

BREADED CHICKEN
4 -6 boneless skinless chicken breast halves, pounded to 1/4-inch thickness
3/4 cup unseasoned breadcrumbs
3/4 cup grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons light olive oil
FLORENTINE SAUCE
1 tablespoon light olive oil
1 medium shallot, minced
1 medium garlic clove, minced
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
2 -4 tablespoons dry white wine
1 teaspoon fresh lemon zest
1/8 teaspoon ground nutmeg
10 ounces frozen chopped Baby Spinach, thawed and squeezed dry
1/2 cup Hidden Valley® Original Ranch® Light Dressing
2 tablespoons grated parmesan cheese
fresh ground black pepper
CHEESE TOPPING
4 -6 slices provolone cheese, divided and melted
OLIVE GARNISH
4 -6 pitted black olives or 1 -2 pitted kalamata olive, minced

Preparation

Defrost spinach in microwave, then drain in a colander in sink, squeezing out excess water. Grate a fresh lemon and reserve 1 teaspoon zest. Mince one shallot and one garlic clove. Pour 1/2 cup Hidden Valley Original Ranch Light into a wide shallow dish. Set aside.
Rinse chicken breasts. Place two chicken breasts at a time between 2 pieces plastic wrap. Pound chicken to 1/4\" thickness using a flat mallet or rolling pin. Repeat with remaining chicken. Blot chicken lightly. Place prepared chicken breasts in ranch dressing, turning until thoroughly coated.
Into a large resealable plastic bag or container, add 3/4 cup unseasoned breadcrumbs, 3/4 cup Parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground pepper. Seal bag and shake well. Add two chicken breasts at a time to bag then seal. Shake until chicken is evenly coated. Bread the remaining chicken.
In a large, wide skillet (with an accompanying lid) over medium heat, warm 2 tablespoons light olive oil. Add chicken and cook, 4-5 minutes per side, or until chicken reaches 165\u00b0F . Cover. Keep warmed on lowest heat.
In medium saucepan, heat 1 tablespoon light olive oil. Saute shallots until translucent. Add garlic and cook 1 minute longer. Sprinkle in 2 tablespoons all-purpose flour and stir well. Whisk in the chicken broth, 2-4 tablespoons white wine, lemon zest, and 1/8-1/4 teaspoon ground nutmeg. Bring mixture to a full boil over high heat. Reduce heat to medium-low. Cook until thickened, about 2 minutes. Stir in spinach and heat through. Whisk in 1/2 cup Hidden Valley Original Ranch Light and 2 tablespoons grated parmesan cheese. Season lightly with freshly ground black pepper.
Ladle sauce over chicken in skillet. Place a slice of provolone cheese over each breast. Garnish with minced olives. Cover skillet. Warm over low heat until cheese melts. Serve and enjoy!