This is a creamy, rich, flavorful chicken dish which is easy to make and easy to eat. I like to pair it with some egg-noodle linguini or other plain pasta. For best results, I marinate the chicken in lemon juice and garlic several hours before cooking.
makes 4 servings:
Ready
- 4 boneless, skinless chicken breasts
- Salt & pepper
- Flour for dredging
- ¾ stick of unsalted butter
- 2 Tbsp sliced shallots
- 1 Tbsp chopped garlic
- 1 and ½ cups white wine
- 1 cup heavy cream
- 1 cup chopped fresh Italian parsley
- 1 bunch fresh spinach, chopped (can substitute 2 10 oz packages of frozen cut leaf spinach thawed and drained)
Set
- 4 boneless, skinless chicken breasts
- Salt & pepper
- Flour for dredging
- ¾ stick of unsalted butter
- 2 Tbsp sliced shallots
- 1 Tbsp chopped garlic
- 1 and ½ cups white wine
- 1 cup heavy cream
- 1 cup chopped fresh Italian parsley
- 1 bunch fresh spinach, chopped (can substitute 2 10 oz packages of frozen cut leaf spinach thawed and drained)
Go
- Sprinkle chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Melt two tablespoons butter in skillet. Add the chicken and cook until brown. Transfer the chicken to a plate and cover with foil.
- Melt two tablespoons butter in same skillet, add shallots, garlic, stirring to scrape up any brown bits on bottom of skillet. Add the wine and increase heat until liquid is reduced by half. Add cream and boil until sauce reduces by half again. Stir in parsley, season to taste with salt and pepper. Add the chicken and turn the chicken twice to coat in sauce. Let chicken cook for at least 20 minutes.
- While chicken is cooking add two tablespoons of butter to another skillet and add spinach, sautee until heated through. Season to taste with salt and pepper.
- Arrange spinach on platter, place chicken on top and pour cream sauce over. Serve with pasta and enjoy!
What you should know
The first step of browning the chicken will not cook it through…make sure chicken cooks in sauce for as long as necessary.