- 4 boneless, skinless chicken breasts
- salt and pepper
- flour, for dredging
- 6 T (3/4 stick) unsalted butter
- 2 T onion, finely chopped
- 1 T finely chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 T chopped fresh parsley
- 1 (10 oz.) packages frozen cut leaf spinach, thawed and drained
Sprinkle chicken with salt and pepper.. Dredge the chicken in the flour to coat, lightly shake off any excess flour.
In a large skilled over medium heat, melt 2 T butter. Once melted, add the chicken and cook until brown, about 5 minutes per side. Carefully remove the chicken to a plate and cover with foil to keep it warm.
Melt 2 T butter in the same skilled. Do not clean. Add the onions and garlic and sauté until the onions are translucent, about 1 minute. Be sure to use a wooden spoon or spatula where you can be stirring all bits that are in the pan.
Remove the pan from the stove and carefully pour in the wine. Return the pan to the stove and increase 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. Sprinkle in the parsley. Season the sauce with salt and pepper.
Add the chicken and any accumulated juices to the sauce. Turn heat to low/warm.
In another skillet, melt the remaining 2 T of butter in another large skillet over medium heat. Add the spinach and sauté until heated through. Season the spinach with salt and pepper to taste.
Arrange the spinach on a platter, place the chicken on top and pour sauce over and serve.