Recipe by Barb Witherspoon
Created to serve over Spinach-Stuffed Chicken Spirals, but this would work well with plain, baked chicken as well to add an elegant touch.
Top Review by alkaloidqueen
This sauce was great! I made a few changes (probably more than a few) to suit my own taste and to make more of the sauce. I chopped and cooked up 2 chicken breasts in olive oil, once done, I transferred to a bowl and set aside. To to skillet I added 2 minced cloves of garlic and 1 thinly sliced shallot to the butter and sauteed for a minute or so. Then I added the remainder of ingredients and also added about 1 T chopped sun dried tomatoes. I also ended up using a 5 oz container of fresh organic spinach instead of frozen. I used a bit of chicken stock and more of the whipping cream and added a 2 tablespoons parmesan and the chicken. I had to thicken the sauce just a tiny bit with flour but it was delicious!! Tossed with pasta then devoured! Thanks for sharing!
- 2 tablespoons butter
- 5 ounces frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons whipping cream
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper