Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 4 boneless, skinless chicken breasts
  • 1/2 tsp pink himalayan salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 1/4 small red onion
  • 2 tsp minced garlic
  • 1/3 cup dry white wine ((we like to use sauvignon blanc))
  • 4 cup fresh spinach
  • 1 cup heavy cream

Instruction

  • Heat a large skillet over medium high heat and add 1 tbsp of olive oil.
  • Butterfly the chicken breasts and season with salt and pepper. Add the breasts to the hot skillet and saute on both sides until cooked through, about 4 minutes per side. Chicken should be light golden brown.
  • Remove the chicken from the pan and set aside on a plate.
  • Add the garlic, butter, and red onion to the pan. Cook until fragrant, 1-2 minutes.
  • Add the wine to the skillet (feel free to substitute with broth). Let it simmer and reduce 2-3 minutes. Add the spinach to the skillet and cook until wilted, about 1 minute.
  • Reduce the heat to medium low and add heavy cream. Stir using a wooden spoon. If desired, add additional salt and pepper to taste.
  • Transfer the cooked chicken breasts to the skillet and simmer for 2-3 minutes until heated through. Flip the chicken in the sauce to coat. Serve immediately.
  • Best stored in a air tight container in the fridge up to 5 days.