4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
2 tablespoons olive oil
c. onions, diced or more if desired
1 tablespoon chopped garlic
3 cups dry white wine
2 cup whipping cream
1 tablespoon chopped fresh Italian parsley
5 oz of frozen cut-leaf spinach, thawed, drained
8 oz. of pastaspaghetti, angle hair, linguiniyour preference
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat and add 2 tablespoons of olive oil. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
Fill stock pot with appropriate amount of water and cook pasta.
Melt 2 tablespoons of butter in the same skillet you cooked chicken in, over medium heat. Add the onions and garlic and saute until the onions are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley and spinach. Season the sauce, to taste, with salt and pepper.
Once pasta is done, drain, reserving 1 cup of pasta water just in case cream sauce needs to be thinned. Add pasta to cream mixture. Stir until sauce thickens about 7-10 minutes.
Add chicken breasts and any accompanying juices to mixture and turn to coat.
To serve, plate pasta mixture and place slice chicken breast and lay across the top. Sprinkle plate with chopped parsley to garnish.