I can not adequately describe how delicious this is! Reese raves about how good this is every time I make it.
4 boneless, skinless chicken breasts
salt and pepper
1 cup all-purpose flour
6 tbsp. unsalted butter
2 shallots, diced
2 cloves garlic, diced
1 cup vegetable stock
1/2 cup dry white wine (Chardonnay or Pinot Grigio)
1 cup milk
1 tbsp. chopped flat-leaf parsley
4 cups fresh spinach leaves — or 2 (10 oz.) packages frozen, thawed and drained — you can also throw some kale leave in there if you have them
8 oz. package angel hair pasta, cooked and drained
1/4 cup grated Parmesan cheese
Sprinkle the chicken breasts with salt and pepper, and dredge in the flour just enough to coat lightly.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes on each side. Transfer the chicken to a plate and tent with foil to keep it warm
Melt 2 more tablespoons of the butter, and add the shallots and garlic; saute about one minute. Add the vegetable stock and wine. Turn heat to high and reduce the liquid by half, about 3 minutes. Add the milk, and reduce this by half, stirring frequently so as not to scorch; about 3 more minutes. Add in the parsley and salt and pepper to taste. Return the chicken to the skillet along with any juice; turn the chicken in the sauce to coat.
Meanwhile, in another smaller skillet, melt 2 tablespoons of the butter over medium heat. Add the spinach (and kale) and saute until wilted. Season with salt and pepper to taste.
To serve: heap a serving of pasta on your plate, cover with a generous helping of the spinach, and one of the chicken breasts. Spoon some of the sauce over this, and finish with some of the Parmesan.