Chicken and Spinach in White Wine Cream Sauce

Cream sauces are delicious and usually pretty easy to make. Often, restaurant and jarred cream sauces are full of fat, as they usually contain butter and heavy cream. The easiest way to cut back is to remove the butter when possible, and to use a lighter cream such as half-and-half. You’ll be surprised how much brighter the flavors of the garlic, capers, and sundried tomatoes become when they’re not overpowered.

If you choose to make this with spaghetti squash, you can find that recipe here.

Recipe:

• 1 lb chicken breast
• 4 garlic cloves
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2/3 cup vegetable broth
• 1/2 cup half-and-half
• 1/2 cup white wine (such as Pinot Grigio)
• 1/4 cup sundried tomatoes in oil
• 2 tbsp capers
• 2-4 cups fresh spinach (or as desired)

Directions:

1. Cut chicken into 1/2” cubes and toss in olive oil, salt, and pepper.
2. Heat pan to medium and add chicken. Stir frequently and cook until it begins to turn golden brown, or about 10 minutes. Add in garlic and stir for 2 more minutes.
3. Add in white wine, capers, and sundried tomatoes. Reduce to simmer and cook for about 2 minutes. Add in vegetable broth and cook for another 2 minutes.
4. Slowly pour in half-and-half and frequently stir on low heat for about 5 minutes or until sauce begins to thicken. It should reduce by about 1/3. Use a low heat whenever adding in and cooking milk or cream, as too much heat can break the sauce by causing it to curdle.
5. Stir in spinach and cook briefly until it begins to wilt. This should take about 2 minutes.