Ingredients

• 1 ½ pounds boneless skinless chicken breasts

• Salt, to taste

• Black pepper, to taste

• Garlic powder, to taste

• ¼ cup flour

• 2 tablespoons olive oil

• 3 tablespoons butter

• 1 medium shallot, diced

• 2 teaspoons minced garlic

• ¾ cup dry white wine

• 1 teaspoon Italian seasoning

• 1 cup chicken broth

• ⅔ cup heavy cream

• ½ cup grated parmesan cheese

• 3 cups fresh baby spinach

Steps

1. Carefully cut 1 ½ pounds of boneless skinless chicken breasts in butterflied halves lengthwise

2. Lay the chicken breast pieces out in an even layer on a sheet of plastic wrap and place another layer of plastic wrap on top of the chicken

3. Pound the chicken breast pieces out until they are all a quarter of an inch thick

4. Season both sides of the chicken with some salt, black pepper, and garlic powder to taste

5. Spread about a quarter cup of flour in a shallow dish or pie pan

6. Dredge each piece of chicken in the flour, ensuring both sides of the chicken are evenly and thoroughly coated with flour

7. Heat 2 tablespoons of olive oil in a large saute pan over medium heat

8. Place each piece of flour coated chicken in the heated oil to cook for 3 to 5 minutes 

9. Flip the chicken to cook the other side for another 3 to 5 minutes and then remove all the chicken from the pan and set aside

10. Add 3 tablespoons of butter to the same saute pan and allow it to melt over medium heat

11. Add the diced shallot and stir and saute with the melted butter for 3 minutes

12. Add 2 heaping teaspoons of minced garlic and stir and saute for 30 seconds

13. Pour in ¾ cup of dry white wine and stir as you deglaze the bottom of the saute pan loosening any of the browned bits stuck to the bottom 

14. Stir in 1 teaspoon Italian seasoning, 1 cup chicken broth, and ⅔ cup heavy cream

15. Add ½ cup grated parmesan cheese and stir the mornay sauce together as the cheese melts

16. Add 3 cups of fresh baby spinach and stir the spinach gently as it just wilts for 2 minutes

17. Transfer the chicken back to the spinach and sauce allowing the chicken to simmer and finish cooking for 3 to 5 minutes, gently stirring to coat in some of the spinach and cream

Click here for printer friendly version