To keep this recipe quick, I use boneless, skinless chicken breasts. If you've ever read any of my other roasted chicken recipes, I almost always use bone-in, skin-on thighs since they're so tender and juicy. However, I like how fast the boneless breasts cook and when you smother it in sauce you won't notice the difference. It's easy to substitute in any other cut of chicken you want; just adjust the cooking time accordingly to make sure it's cooked all the way through. The chicken is dredged in flour, seared until brown, and roasted until crisp and juicy. It couldn't be simpler.
What makes the sauce so tasty is the white wine, cream, and parmesan, which of course make everything better. The wine is used to deglaze the pan and get any caramelized brown bits of chicken or garlic or onions mixed into the sauce. I add a splash of chicken broth for extra flavor, then stir in the cream and parmesan for a velvety richness. Once it's all heated through, it gets slathered on the chicken and pretty much consumed immediately if you're anything like me. The sauce would also be delicious on pasta, since anything with cream and tomatoes and cheese pairs well with carbs. I'd probably drink it out of a glass, but then again I'm not one to turn down pasta if it's there.
6 Boneless Chicken Breasts
1/3 Cup Flour
1 T Butter
1 Small Onion, Diced
3 Cloves Garlic, Minced
3 Cups Spinach, Rinsed & Dried
1 Can Petite Diced Tomatoes, Drained
2/3 Cup White Wine
1 Cup Chicken broth
1/3 Cup Cream
1/3 Cup Parmesan
Heat oven to 350F. Heat some oil in a large pot.
Season the flour with salt and pepper. Dredge the chicken in the flour and brown in the pot until golden, cooking in batches as necessary. Transfer to a baking sheet and bake for 10-12 minutes or until cooked through.
Meanwhile, add the butter to the pan. Add the onion and cook for 3 minutes or until translucent. Add the garlic and cook for 1 minute. Stir in the spinach and cook for 2 minutes or until wilted. Add the tomatoes and white wine and cook for 4 minutes until reduced. Season with salt and pepper. Stir in the chicken broth, bring to a simmer, and stir in the cream, and parmesan. Cook for 2 minutes until heated through and serve on the chicken.