2 tablespoons olive oil
4 boneless, skinless craven breasts (about 6 ounces each)
1 teaspoon afresh arena atramentous pepper
2¾ teaspoons adequate salt
½ cup advantageous flour
2 tablespoons unsalted butter
½ cup minced shallots (about 2 large)
3 garlic cloves, minced
1 cup good-quality dry white wine
1 cup abundant cream
4 cups babyish appearance (about 3 ounces)
1 tablespoon chopped beginning parsley
½ lemon, cut into 4 wedges, for serving
Instructions: In a ample skillet, calefaction the oil over medium-high heat. Sprinkle the craven with the pepper and 2 teaspoons of the salt. Dredge in the flour, afraid off any excess. Working in batches as needed, abode the craven in the bucket and cook, axis once, until aureate amber on both abandon and an instant-read thermometer amid in the thickest allotment of the meat registers 165 degrees, about 8 account per side. Transfer to a bowl to air-conditioned and set aside.
Reduce the calefaction to average and baker the adulate in the aforementioned skillet. Add the shallots and garlic and sauté, active often, until aloof softened, about 2 minutes. Add the wine, abrading up any browned $.25 on the basal of the skillet. Let simmer until the aqueous is bargain by half, about 10 minutes. Add the chrism and cook, active often, until the admixture can covering the aback of a spoon, 5 to 8 minutes.
Remove the pan from the calefaction and add the appearance and actual ¾ teaspoon salt. Stir until the appearance is wilted.
Cut the craven adjoin the atom into askew strips 1 inch wide, 2 to 3 inches long, and acknowledgment it to the skillet. Sprinkle with the parsley and serve with the auto wedges.
Store in an closed alembic in the refrigerator for 3 to 5 days.
Makes 4 servings
From “Magnolia Table, Volume 2” by Joanna Gaines
Recipes Chicken Spinach – Recipes Chicken Spinach
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