Ingredients
The following ingredients have 4 Servings
- 4 chicken breasts
- boneless skinless (about 2 pounds)
- salt
- Kosher
- black pepper
- Freshly ground
- 3 tablespoons olive oil
- extra-virgin
- 1 leek
- medium white and light green part
- halved and sliced ½ inch thick
- 1/4 cup dry white wine
- 1 cup chicken broth
- low-sodium
- 2 tablespoons unsalted butter
- 1 clove garlic
- finely chopped
- 12 ounces spinach
- fresh baby
- tough stems trimmed
- 3 ounces garlic soft cheese
- herb and such as Boursin
- softened
- 2 tablespoons parsley
- chopped fresh Italian
- 2 tablespoons tarragon
- chopped fresh
Instruction
- Season the chicken all over with salt and pepper
- Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil
- When the oil is hot, brown the chicken breasts on both sides, 2 to 3 minutes per side
- Transfer to a plate
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet
- Add the leek and cook, stirring, until softened, about 4 minutes
- Add the wine and boil until it glazes the leek, about 2 minutes
- Add the chicken and the broth, bring to a simmer, and cook, covered, until the chicken is cooked through, about 8 minutes
- Meanwhile, in another large skillet, melt the butter over medium heat
- Add the garlic and cook until fragrant, about 1 minute
- Add the spinach, toss to coat in the garlic butter, and season with salt and pepper
- Cook until the spinach is wilted, 4 to 5 minutes
- Spoon the spinach onto serving plates
- Put one breast on each portion of spinach
- Add the cheese and herbs to the liquid in the pan and whisk until smooth
- Spoon the sauce over the chicken and serve
- Excerpt from "Farmhouse Rules: Simple, Seasonal Meals for the Whole Family" by Nancy Fuller
- Copyright © 2015 by Nancy Fuller
- Used with permission by Grand Central Life & Style
- All rights reserved
