Tender pieces of chicken breast sauteed withgarlic and spinach, simmered in a mouthwatering creamy white wine sauce. Thisclassic French recipe can be served on its own as a one pot meal, or pouredover rice and pasta for simple but hearty chicken dinner.
Ingredients
2large chicken breasts
1/2teaspoongarlic powder
Salt & pepper to taste
¾cupFlour
1tablespoonolive oil
2tablespoonsbutter divided
3clovesgarlic minced
1/2cupdry white wine
1/4cupchicken broth
1/4teaspoonItalian seasoning
1cupheavy cream
2cupsfresh baby spinach, loosely packed
1/2cupparmesan cheese, grated
Fresh parsley, for garnish
Instructions
Cut the chicken breast in half lengthwise and season each side of the chicken with garlic powder, salt, and pepper.
Add the flour to a shallow bowl and press the chicken into the flour to coat each side evenly.
Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot add the dredged chicken pieces and cook for 4-5 minutes per side until golden brown, and cooked through. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of butter to the pan along with the minced garlic. Saute the garlic for 30 seconds stirring occasionally before adding the white wine, chicken broth, and Italian seasoning. Cook for an additional 3-5 minutes until the sauce has reduced.
Add the heavy cream and cook for 2 minutes until the cream begins to bubble.
Add the fresh spinach, and stir to combine.
Return the chicken to the pan and cook over medium heat for 5 minutes until the sauce has thickened.
Garnish with freshly grated parmesan cheese and chopped parsley before serving.