Garlic Skillet Chicken with Spinach

Ingredients

• 1 cup brown rice
• 1 3/4 cups bone broth
• 1 Tbsp butter
• 1 pound chicken cutlets (or halved chicken breasts)
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 Tbsp extra-virgin olive oil
• 3 cloves of garlic (minced)
• 1/2 cup dry white wine
• 1 bouillon cube
• 4 cups fresh spinach
• 1 Tbsp lemon juice
• 3/4 cup heavy cream

Directions

1. Add brown rice, bone broth, butter, and salt/pepper to taste to an Instant Pot (set on pressure cook for 16 minutes, let naturally depressurize after cooking for 10 minutes, then quick release).
2. While rice is cooking, sprinkle chicken on both sides with salt and pepper.
3. Roughly chop spinach a bit.
4. In a large skillet, heat oil on medium and add chicken for about 6 minutes (turn once half way through). Do not overcook, as it will become tough. Transfer to a plate.
5. Add minced garlic and bouillon cube to the pan and stir for 30 seconds. Increase heat to medium-high and add white wine. Continue to cook for a minute.
6. Bring heat down to medium again and stir in cream, lemon juice, salt/pepper and stir together. Add the spinach and simmer for about a minute until spinach has wilted.
7. Return chicken to the skillet and flip several times to coat with the sauce.
8. Serve chicken over a bed of brown rice, pouring the spinach and sauce over the top.

Notes

This dish has a thin (yet 10/10 delicious) sauce - if you don't use brown rice, use a different absorbent bed, such as riced cauliflower or pasta.

Normally I'm a spice-loving cook, but I opted to keep red pepper flakes out of this one. Even though it's a thin sauce, it still has a rich character to it. Sometimes simple is best!

If you're wanting to add something a bit more bold, toss in mushrooms, onions, and/or these basil sun-dried tomatoes.