Here’s a dish I came up with by just thinking about what ingredients work well together, in this case, chicken breast, white wine, mushrooms and a cream sauce with spinach. What could work better? Even if you’re trying to lose some weight, cream sauces aren’t all bad, in moderation, and that’s OK because cream sauces, done right, are rich and packed with concentrated flavor, so you don’t need a lot, unless you’re making an alfredo sauce.

Ingredients:
3 Chicken breasts, (pounded to the same thickness)
1 medium yellow or white onion, halved, and sliced
8 medium/small size mushrooms, cleaned and sliced
2 cloves of garlic, minced and then smashed
2 cups half and half
1/2 cup heavy cream (thickening agent)
1 cup dry white wine
1/2 Cup of Grated Parmesan (fresh, not the stuff in the green canister)
2 packages of frozen spinach, thawed, and most of the water pressed out
2 tablespoons olive oil
Salt, to taste (important, season throughout the cooking process, taste, adjust as needed)
Fresh ground black pepper

Method:

1. Season the chicken breasts nicely with salt and pepper. Meanwhile, heat the oil in a skillet (not a non-stick) on medium-high heat. The point is to sear the chicken until it has a nice, dark brown color to it. Flip as needed, once but not more than twice until cooked through.

2. Once the chicken is cooked through, remove the chicken from the skillet and set aside. Deglaze the pan with the wine, and using a wooden spoon scrape up all the bits stuck to the bottom of the pan. Add the mushrooms, and allow the wine to reduce in half. Be careful not to let the mushrooms burn, so stir.

3. In another skillet, add 1 tablespoon of olive oil and sauté the onions and garlic until the onions are caramelized

4. Add the half and half, cream, and about 1/2 cup more wine. Once the onions and garlic are caramelized, add them to the cream sauce, and set the other skillet aside (one you were cooking the onions in).

5. Season the sauce and allow to simmer on medium-low heat. Once the sauce reduces and it becomes thicker, you can add the chicken back.

6. In the other skillet, add the spinach and cook on medium heat adding some of the cream sauce to the spinach just enough so it’s nicely incorporated.

7. Plate as seen above and enjoy