4 boneless, skinless chicken breasts
1 tsp salt
½ tsp pepper
2 Tbsp canola oil
4 Tbsp butter
¼ cup flour
2 cups chicken broth
1 tsp minced garlic
1 tsp minced shallot
¾ cup sun-dried tomatoes in oil, drained
1 cup heavy cream
2 Tbsp fresh basil, chopped
1½ cups fresh spinach
Preheat oven to 350°F. Season chicken breasts with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken breasts and brown on each side. Remove chicken from skillet. Set aside. Add butter to skillet. When melted, whisk in flour. Continue to whisk until mixture is smooth, slightly brown, and nutty in aroma. Slowly whisk in chicken broth. Allow mixture to boil and thicken. Add garlic, shallot, sun-dried tomatoes, and chicken to skillet. Simmer for about 25 minutes, or until internal temperature of chicken reaches 165°F. Add cream. Simmer for 5 minutes. Add basil and spinach. Remove skillet from heat. Give it a quick stir and serve. Serves 4.
Serving Suggestion—Serve with pasta or rice.
Wine Recommendation: Tassel Ridge Iowa Candleglow® White
Chicken is usually mild flavored but when you add garlic and shallots, you add body to the flavors.
Iowa Candleglow White from Tassel Ridge is a dry, fruity white that will complement these flavors. Iowa Candleglow White has pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. This dry white is made from La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County, Iowa, vineyards. Serve Iowa Candleglow White with lightly flavored foods or just sip it by itself. Serve chilled.
Category : KIOA Recipe of the Week Posted on March 20, 2017