My kids are really not picky eaters at all, but have a select list of about four items that they absolutely refuse to eat. Unfortunately for me, they chose some of my favorite foods to put on that list. Mushrooms, artichokes, shrimp and spinach. These are the items on their DO NOT EAT list and those are the items on my “I can eat these every day” list.
Somehow, I managed to sneak this spinach in to this dish without too much complaining. They picked at the spinach, which I could have predicted. Lucky for me though, they fully enjoyed the tender chicken drizzled in this deliciously creamy sauce and served over garlic smashed potatoes. I enjoyed it too…covered in tons of spinach!
This is a little more involved dish, so save it for a weekend meal or for a night when you have a little extra time to work on dinner.
It will be worth it, I promise you.
- 6 boneless, skinless chicken breasts
- 1 tsp salt
- ½ tsp pepper
- ½ cup flour
- 4 tbsp butter
- 1 tbsp olive oil
- ½ cup sweet onion, finely minced
- 4 cloves of garlic, finely minced
- 2 cups white wine
- 1½ cups whipping cream
- 2 cups frozen chopped spinach, thawed and squeezed dry
- 6 yellow potatoes, peeled, quartered
- 4 cloves of garlic, whole and peeled
- 2 tbsp butter
- ¼ cup whole milk
- 1 tbsp sour cream
- salt and pepper to taste
- Place quartered potatoes and garlic cloves in a large saucepan and cover with cold water.
- Heat on high until boiling and cook for 20-25 minutes, or until tender.
- While potatoes are boiling, sprinkle the chicken with salt and pepper
- Dredge the chicken in the flour to coat lightly.
- Melt 2 tbsp of butter and 1 tbsp olive oil in a large pan
- Shake flour off of chicken and cook chicken about 5 minutes per side or until lightly browned
- Transfer chicken to a plate and keep warm
- Melt 2 tablespoons of butter and 1 tbsp olive oil in the same skillet over medium heat
- Add the onions and garlic and saute until the onions are translucent, about one minute
- Add the wine and boil until the liquid is reduced by half, about 3 minutes
- Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes
- Season the sauce, to taste, with salt and pepper
- Add the chicken to the sauce, and coat well
- Add thawed spinach to the sauce and cook until heated through
- Keep warm
- When potatoes are done, drain and transfer to a large bowl
- Add butter, milk, sour cream and salt and pepper
- Using a potato masher, mash potatoes , garlic, milk and butter together and stir
- Serve chicken and sauce over the potatoes