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Chicken in Wine Sauce with Spinach


Makes 4 servings


1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 shallots, diced
2 tablespoons minced garlic
1/4 cup dry white wine
1 tablespoon lemon juice
1 tablespoon butter
2 tablespoons olive oil
1 clove garlic, thinly sliced
1 pound spinach, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper


  1. Season chicken with salt and pepper. Heat oil in a medium nonstick skillet over medium heat. Add shallots; cook 2 to 3 minutes or until translucent. Add garlic; cook until fragrant. Stir in chicken and cook about 5 minutes, until browned on all sides; remove chicken from skillet. Add wine and juice to skillet and simmer for 2 to 3 minutes until about 3 tablespoons of sauce remains. Stir in butter. Return chicken to skillet.
  2. Meanwhile, in a separate wide, nonstick skillet over medium-high heat, heat oil and garlic and cook until garlic turns light gold. Add spinach; toss and cook 1 to 2 minutes or until it becomes limp and bright green in color. Season with salt and pepper. Remove spinach from skillet and place in a thin layer on a serving platter. Spoon chicken and sauce over spinach.

Nutritional Information

Serving Size: 1-1/4 cups
Sodium 1128 mg
Protein 43 g
Fiber 1 g
Carbohydrate 3 g
Cholesterol 107 mg
Saturated Fat 4 g
Total Fat 19 g
Calories from Fat 47 %
Calories 367

Dietary Exchange

Vegetable 1
Meat 6

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