Real Recipes From Real Home Cooks ®

chicken annabella

(26 ratings)
Blue Ribbon Recipe by
Lucille Hoerle
Summit, NY

I had this at a local restaurant many years ago and loved it. I came home and tried to duplicate it, and this is my version. I think this is very close to the dish I had that night.

Blue Ribbon Recipe

This recipe is a beautiful way to serve a restaurant-quality chicken dinner at home. The chicken breast is poached perfectly in white wine. Topping with spinach and cheese makes for a wonderful meal. We served ours over angel hair pasta, but spaghetti, fettuccine, or linguine would also be great.

— The Test Kitchen @kitchencrew
(26 ratings)
yield 3 -4
prep time 20 Min
cook time 20 Min
method Saute

Ingredients For chicken annabella

  • 1/2 c
    dry white wine
  • 3
    boneless chicken breasts, slightly flattened
  • 2 Tbsp
    olive oil
  • 1 clove
    garlic, chopped
  • 10 oz
    frozen chopped spinach, thawed and drained
  • salt and pepper, to taste
  • 1 jar
    Italian-style tomato sauce (chunky kind is great, 24 oz)
  • 6 slice
    provolone cheese
  • grated Parmesan cheese, to taste

How To Make chicken annabella

  • Poaching chicken breasts in white wine.
    Add the white wine to a frying pan and bring to a simmer. Add the chicken breasts and cover. Poach the chicken breasts until partially done.
  • Sauteeing garlic and spinach.
    Meanwhile, saute the chopped garlic in the olive oil. Add the spinach and cook until well heated throughout.
  • Salt, pepper, and spinach on top of the chicken.
    Add the tomato sauce to the wine, but do not cover the chicken. Salt and pepper the chicken to taste. Place 1/3 of the spinach mixture over the chicken.
  • Topping chicken with provolone cheese.
    Top each breast with 2 slices provolone cheese. Place the lid on top until the cheese melts. Add some Parmesan cheese to the top and cover the pan again until melted.
  • Inside the Chicken Annabella.
    Serve with pasta and more Parmesan cheese.