Juicy chicken breasts topped with fresh spinach, tomatoes and a creamy white sauce that is AH-MAZING!
4.7 stars (3 ratings)
Ingredients
6boneless skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
¼cupall-purpose flour
6tablespoonsunsalted butter, divided
2clovesgarlic, minced
¼cupdiced shallots
1poundbaby spinach
1cupwhite wine*
1cupheavy cream
¼cupsour cream
2tablespoonsfreshly grated Parmesan
1Roma tomato, diced
2tablespoonschopped fresh parsley leaves
Instructions
Season chicken with salt and pepper, to taste.
Working one at a time, dredge chicken in flour.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
Melt remaining 4 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
Stir in spinach until it begins to wilt, about 2 minutes.
Stir in wine and cook, stirring occasionally, until reduced by half, about 5 minutes.
Gradually whisk in heavy cream, sour cream and Parmesan until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste.
Serve chicken immediately topped with spinach mixture, garnished with tomato and parsley, if desired.
Notes
*Chicken stock can be used for white wine as a non-alcoholic substitute.