Monday Night TV!

While I'm bummed for all the Brighthouse customers in my area, because they no longer get CBS (due to lots of corporate greed on both sides, but that is another blog), I'm happy because it means that Ali comes over for The Big Bang Theory and How I Met Your Mother. It also gives me a good excuse to try new recipes!

Tonight I made a recipe from Mary Ellen's blog, she always has amazing recipes, so I knew this would be great!

I made a second recipe from Blogging...It's Whats for Dinner, and it was very good as well.

Chicken Florentine Style

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
Red Pepper flakes
Paprika
6 tablespoons butter 2 tablespoons shallots, minced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
20 oz fresh baby spinach

Sprinkle the chicken with salt, pepper, paprika red pepper flakes. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Cheesy Broiled Tomatoes

4 large tomatoes
8 oz mozzarella, sliced
8 oz shredded Pecorino Romano cheese
garlic salt
fresh cracked pepper
paprika

Slice tomatoes into thick rings, about 1 inch thick. Place them on a greased broiling pan. Sprinkle tomatoes with garlic salt and pepper. Place a slice of mozzarella cheese on top of each tomato. Then sprinkle the tops with shredded cheese. Sprinkle the tops with paprika. Broil for about 5-6 minutes, or until the cheese is melted, bubbly, and browned.