- 4
Ingredients
- 4 boneless, skinless chicken breast halves
- Salt and freshly ground pepper
- all purpose flour for dredging
- 6 tbsp unsalted butter
- 2 tbsp finely chopped shallots
- 1 tbsp minced garlic
- 1 1/2 c dry white wine
- 1 c heavy cream
- 1 tbsp chopped fresh flat leaf parsley
- 2 10 oz. boxes frozen cut leaf spinach, thawed and drained
Preparation
Step 1
Sprinkle the chicken with salt and pepper. Dredge the chicken in flour to coat lightly; shake off any excess flour. Melt 2 tbsp of the butter in a large, heavy skilled over medium heat. Add the chicken and cook until brown and just cooked through, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep warm.
Melt 2 tbsp butter in the same skillet over medium high heat. Add the shallots and garlic, and saute until the shallots are translucent, stirring to scrape up any browned buts on the bottom of the skillet, about 1 minute. Add the cream and boil until the sauce reduced by half again, stirring often, about 3 minutes. Stir in the parsley and 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 tbsp butter in another large skillet over medium heat. Add the spinach and saute until heated through, then season to taste with salt and pepper. Arrange the spinach on a platter. Place the chicken atop the spinach, pour the sauce over and serve.