|Chicken breasts||4 Large|
|Dry white wine||1 Cup (16 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Dill||1 Bunch (100 gm)|
|Black pepper||1⁄2 Teaspoon|
|Frozen spinach packets||20 Ounce (2 packages)|
1. Thaw spinach.
2. Brown green pepper and dill in butter; add paprika but be careful not to burn it. Then add chicken and let it brown for 5 minutes, occasionally turning.
3. Pour in the wine and simmer over low heat for about 40 minutes.
4. Remove the chicken pieces and keep warm. Drain the sauce and let it boil down to half the amount. Pour in cream and simmer. Add chopped dill.
5. Melt butter in a heavy bottomed casserole and simmer with spinach for a couple of minutes. Season. Garnish chicken with spinach and pour sauce on top.