Here's What You'll Need
1
chicken breasts, flour, salt, pepper, olive oil, butter, garlic, white wine, chicken stock, heavy cream, shallots, baby spinach, parmigiano reggiano, parsley
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2
Season all-purpose flour with salt and black pepper, then dredge the chicken on all sides, shaking off any excess flour.
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3
Heat olive oil and butter in a skillet. When melted, add chicken breasts. Cook for 7 minutes per side, transfer to a baking sheet and finish in oven for 5-10 minutes. Set aside.
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4
Add an additional 2 Tbsp butter, then add thinly sliced onion or shallots and garlic. Cook until browned and fragrant, about 2-3 minutes.
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5
Deglaze the pan with white wine and chicken stock. Scrape any browned bits off the bottom of the pan, add heavy cream, grated Parmesan, and butter.
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6
Add fresh baby spinach to the pan, season with salt, then stir until the cheese has melted and the spinach has wilted.
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7
Toss once to coat on each side, then garnish with chopped parsley or chives and an extra sprinkle of grated Parmesan. Serve immediately!
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