Chicken and Brie Crepe Florentine

Ingredients:

- 3 boneless skinless chicken breasts
- salt and ground black pepper
- flour
- 2 tablespoons unsalted butter

- 2 packages fresh washed baby spinach

- 2 tablespoons unsalted butter
- 1/4 cup minced onion (1/8")
- 1 tablespoon minced garlic
- 1 cup dry white wine
- 1/2 to 1 cup whipping cream (depending on your reduction)

- 2 tablespoons chopped fresh Italian parsley (for garnish)
- 4 oz ripe brie, cut into 1/4 to 1/2" pieces
- 12 prepared crepes (see basic crepe batter)

Directions:

Chicken: Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off excess flour.

Melt 2 tablespoons butter in a sauté pan over medium heat. Add the chicken. Cook until brown, about 5 minutes per side. Remove the chicken to a plate to let rest for 15 minutes. Then, use two forks to shred the chicken. Season with salt and pepper to taste.

Spinach: In a large sauté pan, add about 2 inches of seasoned water. Bring to a boil, then add the spinach. Cook for a maximum of 1 minute to wilt the leaves. Pour spinach into a strainer. Run cold water over the spinach to stop the cooking. Squeeze the spinach to remove any excess water, then mince.

Sauce: Melt 2 tablespoons butter in the same skillet over medium heat. Add the minced onion and sauté until the onion is translucent and browning along the edges. Add the garlic, stirring to scrape up any browned bits from the bottom of the skillet, about 1 minute. Add the wine.

Increase the heat to medium-high. Boil until the liquid is reduced by half, about 5-8 minutes. Add the cream. Fast-simmer until the sauce reduces by half, stirring often, about 5 minutes. Season the sauce to taste with salt and pepper.

Add the minced spinach and any accumulated juices from the chicken plate to the sauce. Remove from heat.

Fill the crepe with the shredded chicken and brie pieces. Fold as desired. Place on a roasting pan lined with parchment paper. Bake for 15-20 minutes until the brie is melted. Pour 1/4 cup sauce in the middle of a plate, place crepe on top, and sprinkle with chopped parsley.