What You Need:
4 Tbsp Butter
2 boneless chicken breasts
shallow dish with flour
1 medium shallot, sliced
3 cloves of garlic, chopped
1 cup dry white wine
2/3 cup heavy cream
handful of parsley, chopped
10 oz frozen spinach, thawed and drained
Pat the chicken dry and lightly pound out (just a little)! Salt and Pepper and dredge the chicken in the flour, shaking off any excess. Melt 1 1/2 Tbsp butter in the medium skillet over medium heat. Cook the chicken until brown (~5min/side). While cooking, chop your shallots and garlic. Remove chicken from the pan and tent with foil.
Add 1 1/2 Tbsp butter to the skillet, and once melted, add the shallots and garlic. Scrape up any browned bit on the bottom on the skillet and continue to saute until shallots are translucent (~2 min).
Add wine to the pan and increase heat to medium-high. Cook until reduced by half, then add cream and reduce by half again. While the sauce is cooking down, add remaining butter to the small skillet and heat spinach.
Stir parsley into sauce and return chicken and any juices to the skillet. Divide the spinach between dinner plates.
Serve chicken on top of spinach, topping with any remaining sauce. Enjoy!
Serves: 2 Cost: $4/serving