Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons shallots, sliced
- 1 tablespoon chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 tablespoon chopped fresh Italian parsley
- 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Preparation
Step 1
* Sprinkle the chicken with salt and pepper.
* 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.
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* 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.
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* 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.
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** Sliced mushrooms, sun-dried tomoatoes and a squeeze of lemon are all excellent additions to this dish.
** Slice chicken, double sauce and add your favorite pasta to change it up a bit