Florentine Bone-In Chicken Breast

Lovely served over rice

4 bone-in chicken breasts
2 tbsps olive oil
3/4 cup chicken broth
1/4 cup red wine
2 tbsps balsamic vinegar
2 cloves garlic, minced
2 tsps cornstarch
1 tbsp water
4 oz cream cheese, cubed
1 tbsp lemon juice
6-8 oz fresh spinach, chopped
salt, pepper and paprika
a handful of your favourite shredded cheese

Take the skin off the breasts and sprinkle with salt and pepper. In a large skillet add the olive oil and heat to medium temperature. Brown the chicken 4-5 minutes per side. Remove to a plate.

De-glaze the skillet with broth, wine, balsamic and add garlic. In a small bowl mix cornstarch and water together. Add a spoonful of the warmed broth to the cornstarch mixture, then whisk it into the skillet. Heat until smooth.

On low heat add the cream cheese and lemon juice stirring until cheese is melted. 

Grease a large skillet and add the spinach, top with the chicken breasts and pour the sauce over the chicken. Sprinkle with a little paprika.

Bake in a 375 F oven for 30 - 40 minutes.
Remove from oven, sprinkle the shredded cheese on top then return to oven until cheese melts.