This flavorful dish combines chicken, spinach and lemon in a creamy sauce for a delicious meal. It is easy to make and perfect for a weeknight dinner.
- 4 boneless, skinless chicken breasts
- 1/4 cup butter
- 3 cloves garlic, minced
- 1/2 cup white wine
- 2 cups heavy cream
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups fresh spinach leaves
Heat butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown. Remove from the skillet and set aside.
Add the white wine to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes, then add the heavy cream, lemon juice, salt, and pepper. Bring to a boil and reduce heat to low. Simmer for 5 minutes.
Add the spinach leaves to the cream sauce and simmer for 3 minutes or until they are wilted. Return the chicken breasts to the skillet and simmer for an additional 5 minutes.
Serve over cooked pasta or rice.
