Skillet Chicken with Spinach Cream Sauce
Quick Rice
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 6 thin sliced boneless, skinless chicken breasts
- 3 Tbsp olive oil
- 2 Tbsp butter
- 1 Tbsp minced garlic
- 2 (5-oz) pkg spinach
- ⅓ cup white wine
- ½ cup heavy cream
- 2 tsp Dijon mustard
- 1 cup freshly grated Parmesan cheese
Instructions
- Sprinkle chicken lightly with salt and pepper. Cook chicken, in batches, in hot oil in a large, deep skillet 4 to 5 minutes per side or until done; remove from skillet.
- Melt butter in skillet over medium heat; add garlic. Cook, stirring occasionally, 30 seconds. Add spinach, in batches, and cook 2 to 3 minutes or until wilted.
- Add wine; bring to a boil, reduce heat, and simmer 1 minute. Add cream, mustard, and half of cheese; simmer, stirring occasionally, until sauce is thickened. Return chicken to skillet, and cook 1 minute. Sprinkle with remaining cheese.
Side Dish Ingredients
- 2 boil in-bags long-grain white rice
Side Dish Instructions
- Cook rice according to package directions. Transfer to a bowl; season with salt and pepper to taste.
30 Minute Meals Meal Plan
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