So here we are.. (spellcheck is definitely going to be used for this one!!) This recipe source Is Giada De Laurentiis. Everyday Italian on the Food Network.
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons shallots, sliced
- 1 tablespoon chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 tablespoon chopped fresh Italian parsley
- 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
DirectionsSprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high 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. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
Was it close to 20 minutes? Evaluation
Fast forwarding to and hour later. This recipe was quite good. There are a few things to remember while making it. Most importantly is that you really need to let the sauce simmer down and reduce. I followed the 3 minutes as per directions and it really hadn't reduced much. I added another 6 minutes and served. While it was tasty, it wasn't nearly as tasty as the chicken and sauce I left on the stove for another 10 minutes or so. THAT was delicious. The flavours were all beautifully melded by then and very very good. So keep in Mind...be sure to really let it reduce before serving. I served it over a bed of linguine, placed the spinach, topped it with the chicken and a small ladle of sauce. I did top with more fresh ground pepper and parmigiana cheese.
Chicken being sauteed in pan
Shallots and parsley