italian chicken/creamed spinach/roasted potatoes

this is dustin's favorite chicken. and this is also how i got val to eat spinach. the chicken is really easy. if you start the chicken right after you put the potatoes in the oven they should be done around the same time. also, if you start the spinach after you put the chicken in the oven you can keep it warm on low until everything else is done. the chicken will be juicy and tender, the spinach is decadent and smooth and the potatoes are crispy on the outside and silky on the inside. this is a great cold weather menu. and what to do with your left overs? don't worry, there won't be any!










for the potatoes
1.5 lb red potatoes
1/4 cup olive oil
4 cloves of garlic, crushed
1 tbsp salt
1 tbsp pepper
2 tsp paprika

preheat oven to 350
heat the olive oil over medium low heat in a small saucepan or skillet. add the crushed garlic cloves and let the garlic infuse the olive oil for about 10-15 minutes. remove the garlic and discard. let the oil cool while you cube the potatoes into 1/2 inch pieces. toss the potatoes with the oil and remaining spices. transfer the potatoes to a greased baking dish large enough so the potatoes can be spread into a single layer. place in the oven and bake for 45 minutes, tossing the potatoes about half way through.

for the chicken

4 boneless/skinless chicken breasts

4 tbsp butter

1/2 cup of flour

1 tsp salt

1 tsp black pepper

1 tsp paprika

1 tsp garlic powder

1 cup italian dressing

1 cup white wine (optional)

1 cup chicken stock (2 cups if not using white wine)

cut each chicken breast in half. mix the flour with the salt, pepper, paprika and garlic powder. melt 3 tbsp of the butter in a heavy skillet over medium heat. dredge each piece of chicken in the flour mixture, making sure to shake off any excess. once the butter is sizzling add the chicken and cook for 5 minutes or until golden brown. turn each piece over and pour the italian dressing evenly over each piece of chicken. transfer the pan to the oven and cook for 20-30 minutes until chicken is done. remove the pan from the oven and place the chicken pieces on a plate, cover with foil to keep warm. return the pan to medium heat. carefully pour in the wine, if using, and stock. use a whisk to scrap up any browned bits from the bottom of the pan. continue to simmer until liquid has reduced by half. add the remaining 1 tbsp of butter and use a whisk to help it melt into the sauce. once sauce has thickened slightly remove from heat and spoon over chicken pieces.

for the spinach

1 10 oz. package frozen spinach

1 tbsp olive oil

1 shallot, minced

2 cloves of garlic, minced

1 cup heavy cream

1/4 tsp salt

1/2 tsp black pepper

a pinch of nutmeg

 1/2 cup grated parmesan cheese

thaw the spinach, drain all excess liquid. chop the spinach and set aside. heat the olive oil in a medium saucepan or skillet over medium heat. add the shallot and garlic and saute for about 3 minutes or until the shallots turn translucent. add the spinach and toss it to coat in the olive oil and shallot mixture. add the cream, salt, pepper and nutmeg and reduce heat to low. stir to combine. continue to cook for about 5-10 minutes until cream has thickened. take off the heat and add the cheese. stir to combine and serve.