Chicken in White Wine Sauce (Modified)

• 1 cup Mushrooms, cooked
• 2 cups Spinach Leaves
• 3/4 cup White Wine
• 1 cup Half and Half
• 2 cloves Garlic
• 1 med Yellow Onion
• 3 tbsp Olive Oil
• Salt and Pepper, to taste
• (6) 4 oz Tyson boneless, skinless chicken breast
• 2 cup All Purpose Flour

• Preheat a saute pan on medium heat on top of the range.
• Season the chicken breast and dredge in flour. Shake off excess flour.
• Add 1-2 T of olive oil to the pan and allow it to heat until it simmers.
• Saute the chicken breasts on the skin side until golden brown.
• Turn the chicken over and continue to saute until golden brown.
• Remove from the saute pan and keep inside a warm oven while preparing sauce.
• Pour off the excess fat from the pan and return the pan to the range.
• Add remaining olive oil in pan and saute the garlic and onions until tender and translucent.
• Add mushrooms, spinach, and salt & pepper, to taste, continuing to saute.
• Once the mushrooms are tender and the spinach is wilted, pour in the white wine and cook off for about 5 minutes.
• Stir in half and half and heat the sauce through for 3-5 minutes, allowing the sauce to reduce and thicken.
• Add parsley as a garnish and serve hot over rice pilaf.

Serving Size: (6) 4oz servings

Number of Servings: 6

Recipe submitted by SparkPeople user HAYES713.