Chicken Breast Florentine

• 4 chicken breasts
• 2 teaspoons olive oil
• 1 teaspoon shallot, minced
• 1 teaspoon garlic, minced
• 1 cup white wine
• 1/2 cup heavy cream
• 4 tablespoons grated parmesan cheese
• 1 cup fresh spinach, cut in strips
• 8 ounces angel hair pasta, cooked according to package instructions
• salt & pepper
• marinade
• 1 cup olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon oregano
• 2 teaspoons fresh rosemary, chopped

1. Prepare marinade.
2. Marinate chicken breasts for 24 hours.
3. Preheat oven to 350 degrees.
4. Remove chicken from marinade and pat dry with paper towels.
5. Saute chicken in 2 tsp olive oil in a hot skillet until lightly browned on both sides.
6. Remove from pan and finish cooking in oven 35 minutes.
7. Meanwhile add to skillet shallots, garlic, white wine, cream, parmesan cheese, spinach& salt& pepper to taste.
8. Simmer 3 to 5 minutes until well blended and spinach is limp.
9. Serve sauce hot over chicken with angel hair pasta.

chicken breasts, olive oil, shallot, garlic, white wine, heavy cream, parmesan cheese, fresh spinach, hair pasta, salt, marinade, olive oil, garlic, oregano, fresh rosemary

Taken from www.food.com/recipe/chicken-breast-florentine-30716 (may not work)