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Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
4
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Ingredients
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1 pound fresh baby spinach
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2 skinless, boneless chicken breasts (8 to 10 ounces each)
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2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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1/4 cup all-purpose flour
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4 tablespoons olive oil, divided, plus more for drizzling (optional)
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1 tablespoon butter
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4 cloves garlic, minced
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1/4 cup minced shallots or onions
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3 tablespoons white wine
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1 tablespoon lemon zest, plus more to garnish
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1/2 cup diced red bell peppers
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1 cup heavy cream
Directions
Wilt spinach in a large pot over medium-high heat. As soon as the spinach turns green, quickly transfer to a strainer and squeeze out most of the water. Transfer to a cutting board and roughly chop. Reserve until needed.
Season chicken on both sides with salt, black pepper, and cayenne pepper, and coat evenly all over with the flour.
Add 2 tablespoons olive oil to a nonstick pan, and heat over medium-high heat. Place chicken in, and once breasts are sizzling in the oil, reduce heat to medium. Cook breasts until just cooked through and a golden brown crust has formed, 4 to 5 minutes per side. Turn off heat and reserve.
Add remaining 2 tablespoons of olive oil and butter to the pan you plan to serve chicken in (see Chef’s Note). Turn heat to medium-high, and once butter melts, add garlic, shallots, and a pinch of salt. Cook, stirring, for about 1 minute. Add wine, and cook, stirring, until the wine reduces by half, a few minutes more.
Add lemon zest and red peppers, and cook, stirring for another few minutes. Stir in cream, and bring mixture up to a simmer. Season to taste with salt, black pepper, and cayenne.
Once cream simmers for a few minutes, and begins to reduce and thicken slightly, reduce heat to medium and stir in wilted spinach until evenly combined with cream sauce.
Place chicken back into the pan, and simmer on medium, until chicken is heated through, 3 to 4 minutes.
Serve with a drizzle of olive oil and another light grating of lemon zest.
John Mitzewich
Chef’s Note:
A nonstick pan is better for searing skinless chicken breasts, and can be used for the whole dish, as long as chicken is removed to a plate before proceeding with the sauce. I made the sauce in a separate pan, because I wanted a nicer looking pan for service.
I Made It
Nutrition Facts (per serving)
730
Calories
62g
Fat
18g
Carbs
27g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
730
% Daily Value *
Total Fat
62g
80%
Saturated Fat
32g
159%
Cholesterol
193mg
64%
Sodium
821mg
36%
Total Carbohydrate
18g
6%
Dietary Fiber
4g
13%
Total Sugars
6g
Protein
27g
53%
Vitamin C
65mg
72%
Calcium
217mg
17%
Iron
5mg
25%
Potassium
997mg
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.