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Chicken Pasta Florentine Chef Mickey’s, Contemporary Resort
Mark the chicken breast on a hot grill, cut into strips.
Cook the strips in a sauté pan with a little olive oil on high, salt & pepper to taste.
Cook for 5 minutes on each side and reserve.
Add chopped garlic, Chablis & sherry.
Reduce by 2/3. Add chicken broth and reduce until almost dry.
Add 5 oz fresh chopped spinach, salt & pepper to taste.
Add the cream; reduce by 2/3 slowly.
Add the Parmesan cheese, stir & taste for seasoning.
Add the rest of the spinach.
Put the chicken back in with the pasta and toss.
Sprinkle the rest of Parmesan cheese on top.