Chicken Florentine with Cheddar Cream Sauce

Instructions

1. Place flour into a large, shallow bowl. Flatten chicken to 1/2-inch thickness. Season with salt and pepper. Coat chicken with flour. Place on a baking sheet.
2. Melt 3 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook for 5-6 minutes on each side or until a thermometer inserted into meat reads 165°F. Transfer chicken to a plate. Keep warm.
3. Melt remaining butter in the same pan over medium heat. Add garlic; cook and stir for 1 minute. Reduce heat to medium-low. Gradually add chicken broth. Bring to a boil. Carefully stir in orzo. Reduce heat to medium-low. Simmer, covered, for 8-10 minutes or until orzo is al dente.
4. Reduce heat to low. Whisk in cream and lemon juice. Gradually whisk in cheddar until melted. Add tomatoes and spinach; cook and stir until spinach is wilted. Season with salt and pepper. Return chicken to the pan. Cover and cook for 2-3 minutes longer or until chicken is heated through.