5 skinless, boneless chicken breast (I like to pound them a little)
Salt and pepper
Flour, for dredging
6 Tbsp. unsalted butter
2 Tbsp. shallots, sliced
1 Tbsp. garlic, chopped
1 ½ cups dry white wine
1 ½ - 2 cups whipping cream
1 Tbsp. Italian parsley, chopped
2 – 10 oz. pkgs. Frozen cut leaf spinach
Bowtie pasta, prepared according to package
Sprinkle salt and pepper on chicken. Dredge in flour to coat lightly. Melt 2 Tbsp. butter in heavy large skillet over medium heat. Add chicken and cook til brown, about 5 minutes per side. Transfer to plate and tent. Melt 2 Tbsp. butter in same skillet over medium heat. Add shallots and garlic and sauté until shallots are translucent; scrape brown bits from pan, about 1 minute. Add wine. Increase heat to medium high and boil about 3 minutes, reducing to about ½. Add cream and boil, stirring often about 3 minutes. Stir in parsley. Season sauce with salt and pepper. Add chicken and juices to sauce and turn chicken to coat. Increase to medium- high. Melt remaining 2 Tbsp. butter on medium heat in large skillet. Add spinach and sauté til heated through. Season with salt and pepper. Arrange spinach and bowtie pasta on platter, place chicken on top and serve. So beautiful and flavorful and it makes a ton!
Abby and Christi BFF’s!!
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