Here's What You'll Need
chicken breasts, flour, salt, pepper, olive oil, butter, garlic, white wine, chicken stock, heavy cream, shallots, baby spinach, parmigiano reggiano, parsley
Season all-purpose flour with salt and black pepper, then dredge the chicken on all sides, shaking off any excess flour.
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.
Add an additional 2 Tbsp butter, then add thinly sliced onion or shallots and garlic. Cook until browned and fragrant, about 2-3 minutes.
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.
Add fresh baby spinach to the pan, season with salt, then stir until the cheese has melted and the spinach has wilted.
Toss once to coat on each side, then garnish with chopped parsley or chives and an extra sprinkle of grated Parmesan. Serve immediately!