- 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
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.