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YIELD

4 servings

TYPE

Dinner

TIME

40 minutes

LEVEL

Intermediate

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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Season the Chicken

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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Cook the Chicken

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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Brown the Onions

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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Make the Sauce

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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Add Spinach

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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Return Chicken to the Pan

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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