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Comfortable creamed spinach meets chicken in this new exemplary solace dish. Make these chicken bosoms with rich spinach sauce in your cast iron skillet and serve it for a weeknight family supper.
So when I pulled out some chicken bosoms for supper it was an easy decision to transform that most loved side dish into a sauce.
These chicken bosoms with velvety spinach sauce is ideal for weeknight suppers, yet exceptional enough for organization as well.
- 4 boneless, skinless chicken breasts (about 2 – 2 1/2 lbs)
- Kosher salt and pepper
- 1/4 cup Wondra flour or all purpose flour
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 6 oz fresh baby spinach
- 1 cup chicken stock
- 1 cup heavy cream
- 1/4 cup parmesan cheese, grated or shredded
- 1/4 tsp nutmeg, ground or grated
- juice of half a lemon
- Preheat the oven to 400 degrees. Season the chicken liberally with salt and pepper and coat with flour. (I like to shake the flour and the chicken breasts in a ziploc bag.)
- Heat a large skillet (oven-safe) or cast iron pan over high heat. Add the olive oil and swirl around in the pan.
- Arrange the chicken breasts in a single layer and cook until golden brown on one side, about 4-5 mins and turn and cook an additional 4-5 mins.
- Remove the chicken breasts to a plate, reduce the heat to medium, and add the minced garlic to the pan. Cook the garlic about 2 mins and add the white wine.
- Cook until the white wine is almost completely reduced and add the spinach and a pinch of salt.
- Stir and cook until the spinach is wilted. Stir in the chicken stock, cream, parmesan cheese, nutmeg, and bring to a boil. Season with salt and pepper and turn off the heat.
- Lay the chicken breasts in the pan, turning once to coat and place in the oven to cook until they reach 160 degrees, about 8-10 mins.
- Remove the pan from the oven and place the chicken on a plate, cover, and rest. Return the pan to the stove and bring the sauce to a boil and reduce until just slightly thickened, about 5 mins. Turn off the heat and stir in the lemon juice.
- Serve the chicken with the sauce spooned over the top, slicing the chicken if desired.
- All purpose flour will work for the chicken, but Wondra flour gives the chicken the perfect golden brown sear.
- I use thicker chicken breasts for this recipe, but thin cut ones will work as well. Just reduce the cooking time.
- Season this dish with salt and pepper throughout the cooking process. Taste, season, taste, adjust!
- This recipes calls for a full 6 oz package of spinach. It seems like a lot, but the spinach cooks down dramatically.
- Don’t skip reducing the sauce after the chicken comes out of the oven. It needs to thicken slightly.
- Add a squeeze of lemon juice right before serving. It really brightens up the sauce and brings a pop of acid.