We officially moved into our new house two months ago. It is only now that I've started cooking dinner. It's been a combination of laziness (after hours of renovating, take-out is awfully convenient) and kitchen inaccessibility (I literally couldn't get into my kitchen). What did I make for my inaugural recipe? No, it was not this chicken. I actually made oatmeal. In the slow cooker. Totally a low energy input meal.
I actually made this chicken at the old apartment, I just haven't had a moment to post it yet! Sorry for the fake out. I will be cooking a full Thanksgiving dinner this coming weekend and really giving my kitchen a run-in. Until then, it's been pretty easy recipes coming out of the kitchen - baked chicken tenders, soup, risotto. We are planning a major kitchen reno after the New Year and I don't want to make too much of a mess before then!
Even though I made this chicken dish at the old apartment, that doesn't mean it wasn't tasty! If you are looking for a quick and easy chicken dish, this one will fit the bill. This is definitely not a healthy chicken dish, what with all of the heavy cream, but we can pretend, because it sits on a bed of spinach.
This recipe comes from my collection of cookbooks. I realize that I have totally failed at cooking something from each cookbook this year. That is, unless I cook two recipes each day, until the end of the year. Not gonna happen. Perhaps this challenge will continue into next year. Or maybe I'll just replace it with something else entirely. Something a little bit more creative...
One Year Ago: Apple-Cinnamon Dulce de Leche Sweet Rolls
Two Years Ago: Cinnamon-Walnut Butter & White chocolate peanut butter
Three Years Ago: Tomato and White Bean Soup
Four Years Ago: Stuffing Cupcakes
Adapted from Giada's Family Dinners
2 large boneless, skinless chicken breasts, butterflied in two
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
1 large shallot
2 teaspoons minced garlic
3/4 cup dry white wine
1/2 cup heavy cream
1 (10-ounce) package, frozen spinach, thawed and drained
1 tablespoon flat-leaf parsley, finely chopped
Sprinkle chicken with salt and pepper. Coat in flour, shake off excess. Heat a large skillet over medium heat. Add olive oil. Cook chicken until golden brown, about 5 minutes per side.
In another large skilled, melt butter over medium heat. Add shallot and garlic and cook until shallots are translucent. Add white wine and stir, scrape up all the browned bits from the bottom of the pan. Raise heat to medium-high and reduce volume by half. Add heavy cream and continue to reduce again by half.
Microwave spinach for 1 minute, stir, microwave 1 minute more. Add spinach to a serving bowl, top with chicken, pour sauce over top. Sprinkle the whole dish with parsley and serve.