Skillet Chicken with Spinach Cream Sauce
Quick Oven-Roasted Green Beans
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 6 (4-oz) boneless, skinless chicken breasts
- 3 Tbsp olive oil
- 2 Tbsp butter
- 2 cloves garlic, minced
- 2 (5-oz) pkg spinach
- ¼ cup white wine
- ½ cup heavy cream
- 2 tsp Dijon mustard
- ⅓ 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 same 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
- 1½ lb green beans, trimmed
- 3 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Place a large rimmed baking sheet in oven while preheating.
- Toss beans with oil, salt, and pepper; carefully arrange in a single layer on hot baking sheet. Bake 8 minutes or until crisp-tender.
Top Trending Meal Plan
This recipe selected from the eMeals Top Trending Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
