Chicken with Spinach and Apple Brandy Cream Sauce

cropped chicken_with_spinach_and_apple_brandy_cream_sauce_jpg-620x908
National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins


4 chicken breast halves, skinless and boneless
1 (10-ounce) bag fresh spinach leaves
2tablespoons butter, divided
1tablespoon vegetable oil
1/2cup carrots, diced
1/2cup leeks, diced
1/2cup celery, diced
1/4cup apple brandy
1cup heavy cream
1/2teaspoon salt
1/4teaspoon black pepper
1/4teaspoon nutmeg


  1. Between two sheets of plastic wrap, place chicken breasts. Pound with meat cleaver until chicken breasts are 1/2″ in thickness. Set aside.
  2. In large, non-stick skillet over medium-high heat, warm 1 tablespoon butter and vegetable oil. Add chicken; saute for 4-5 minutes on each side, until nicely browned and cooked through. Remove chicken, set aside and cover with foil to keep warm.
  3. To same pan, add carrots, leeks and celery. Saute until browned and very soft, about 4 minutes. Add apple brandy to pan, ignite with match and let flames subside. Pour in cream, reduce heat to low and bring mixture to simmer. Cook until cream is slightly thickened and reduced, about 3 minutes. While sauce is cooking, place spinach leaves in saucepan with second tablespoon of butter. Add salt, pepper and nutmeg to spinach; cook over low heat about 2 minutes to wilt.
  4. To serve, spoon one-fourth of spinach in the middle of each of 4 individual plates. Place chicken breast on top of spinach. Spoon sauce and vegetables over chicken and serve immediately.

Nutritional Info *per serving

  • Glycemic Load .51
  • Calories 490
  • Fat 35g
  • Saturated Fat 19g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 10g
  • Cholesterol 170mg
  • Sodium 510mg
  • Potassium 770mg
  • Carbohydrate 8g
  • Fiber 2g
  • Sugars 2g
  • Protein 30g
  • Trans Fat 1g
  • Vitamin A 210%
  • Vitamin C 40%
  • Calcium 15%
  • Iron 20%