Chicken Florentine by Joanna Gaines

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 teaspoon freshly ground black pepper
• 2 3/4 teaspoons kosher salt
• 1/2 cup all-purpose flour
• 2 tablespoons unsalted butter
• 1/2 cup minced shallots (about 2 large)
• 3 garlic cloves, minced
• 1 cup good-quality dry white wine
• 1 cup heavy cream
• 4 cups baby spinach (about 3 ounces)
• 1 tablespoon chopped fresh parsley
• 1/2 lemon, cut into 4 wedges, for serving

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