Creamy Chicken and Spinach

Another delicious way to enjoy chicken! A simple recipe for a hurried weekday dinner yet gourmet enough to entertain guests.

• 500 mL (2 cups), 18% or 33% Cream
• 30 mL (2 tbsp) Butter
• 4 boneless breasts of Chicken
• 2 thinly sliced Leeks
• 1 clove minced Garlic
• 125 mL (½ cup) White Wine
• 500 mL (2 cups) fresh Spinach
• To taste Salt
• To taste, freshly ground Cracked Black Pepper

1. Preheat oven to 180°C (350°F).
2. In a large, ovenproof frying pan, melt butter and cook chicken until golden. Salt and pepper to taste.
3. Finish cooking in oven for 12 to 15 minutes. Remove chicken from pan and set aside.
4. In the same frying pan, cook leeks and garlic until soft but not coloured. Deglaze with wine. Reduce for 2 to 3 minutes.
5. Add cream and spinach, and continue cooking for 2 minutes. Remove from heat and check seasoning.
6. Ladle most of spinach and cream sauce onto serving plates.
7. Slice chicken breasts into fans and place on top of sauce. Spoon remaining sauce over top.