Ingredients
4chicken breasts
1tspsalt
1tspground pepper
1tspolive oil
1tspbutter
1tspgarlic,minced
¼cupwhite wine,or chicken broth
3cupsbaby spinach,loosely packed
½cupcream cheese
¾cupheavy cream
Preparation
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil and butter in a large skillet over medium-high heat and add the chicken breasts.
Cook the breasts for 4 to 5 minutes on each side until thoroughly cooked and light golden brown in color. Once done, move the chicken into a plate.
In the same pan, add the garlic and sauté for 1 minute until fragrant.
Add white wine to the pan and let it simmer and reduce for a few minutes. Stir the wine around so that any bits stuck to the bottom of the pan will come off.
Add the spinach and cook for about two minutes until wilted while stirring occasionally.
Once the spinach has wilted, add the cream cheese and heavy cream. Bring this to a gentle simmer, making sure that the cream cheese has completely melted and is mixed well.
Add the chicken breasts back to the pan, spoon the sauce over, and simmer for 1 to 2 minutes before turning off the heat.
Serve hot.
