This recipe takes about 30 minutes to prepare and is full of flavor. Makes a great weekday meal. It may be served over noodles, mashed potatoes, or rice. I chose to eat it without any additions.
INGREDIENTS
4 boneless skinless chicken breasts (small)
3-4 garlic cloves, crushed
garlic powder
2 tablespoons butter, divided (I used Land of Lakes butter with canola oil)
1 cup baby spinach, washed and roughly chopped (add more if you would like)
1 cup heavy or whipping cream
salt and pepper to taste
1/4 cup Parmesan cheese, grated
red pepper flakes
lemon ( 1/2)
1/4 cup white wine
INSTRUCTIONS
- Season the chicken with salt and pepper and garlic powder
- Add 1 tablespoon butter to the skillet
- Add chicken breasts and cook until browned on each side (do not overcook chicken). Transfer chicken breasts to a plate and set aside.
- Add more butter to the skillet you cooked the breasts in and cook the garlic until fragrant. Add wine, then heavy cream slowly, and Parmesan cheese and simmer for 2-3 minutes until thickened. Season with more salt and pepper to taste.
- Add spinach and cook until wilted. Add the chicken back to the skillet and reheat for 2 minutes. Top with red pepper flakes and squeeze 1/2 lemon into sauce. Stir and its done.
6. Top each breast with sauce and serve.
