Chicken Breasts with Creamy Spinach Sauce

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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.

Ingredients

  • 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
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Instructions

  1. 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.)
  2. Heat a large skillet (oven-safe) or cast iron pan over high heat. Add the olive oil and swirl around in the pan.
  3. 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.
  4. 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.
  5. Cook until the white wine is almost completely reduced and add the spinach and a pinch of salt.
  6. 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.
  7. 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.
  8. 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.
  9. Serve the chicken with the sauce spooned over the top, slicing the chicken if desired.
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Recipe Notes

  • 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.
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