Chicken over Spinach

This is super easy, cheap, and my friends and family love it. Preheat oven the 250. I take about three shallots thinly sliced into small circles. I saute them in about 2bls olive oil and 2tbls salted butter. I would do just butter if I clarified it, but that takes to long, and olive oil has a little bit of a higher smoking point. I also add about 2 garlic cloves minced. After the shallots soften, I remove them from the oil so they don't burn.

While the shallots and garlic or cooking though, I salt and pepper both sides of the chicken breasts (about 5-6) and then lightly dredge them in all purpose flour. I immediately put them in the same skillet that the shallots were in. I sear both sides of the chicken breasts until golden brown on both sides (medium high heat) and put into a separate baking dish, cover with foil and place in the oven. Return the shallots and garlic to the pan the chicken was just in. Add a a cup and a half heavy cream to the pan and simmer until reduced to half. Add one and a half cups dry chardonnay to the simmering heavy cream (never cook with a wine you would not drink, the alcohol cooks out and you get all the flavors of the wine). Reduce the wine in half in the mixture as well, so you end up having one- to one and a laf cups of sauce.

Remove chicken from oven and place into the sauce over medium heat. Continue to cook the chicken into the sauce so it soaks up all the yummy flavors. Add a couple tblsp coarsley chop italian flat leaf parsley to give it a fresh taste and look after it is all done cooking.

During the time the chicken is finishing back up in the saute skillet, saute one pound fresh baby spinach with a couple tblsp butter . Once the spinach has wilted place chicken over spinach and then pour the remaining sauce over chicken and spinach.

I need to make this again soon.