Ingredients:

  • 4 Chicken Breasts, boneless, skinless (approx. 170g / 6 oz each)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 1/4 cup All-Purpose Flour
  • 2 Tbsp Olive Oil (extra virgin)
  • 1 Tbsp Unsalted Butter (for searing)
  • 1 Large Shallot, finely minced
  • 3 cloves Garlic, minced
  • 1 Tbsp Unsalted Butter (reserved for the sauce)
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 cup Low-Sodium Chicken Stock
  • 1/2 cup Heavy Cream (35% fat)
  • 5 oz Fresh Baby Spinach
  • 1/2 cup Parmesan Cheese, freshly grated
  • Pinch Freshly Grated Nutmeg
  • Salt and Pepper to taste

Instructions:

  1. Prep Chicken: Lay the chicken breasts between two sheets of cling film. Using a meat mallet, gently pound them to an even 1/2-inch (1.25 cm) thickness. Season heavily with salt and pepper.
  2. Dredge: Lightly dredge the seasoned chicken in the flour, shaking off any excess. This slight coating helps create a lovely crust and thickens the subsequent sauce.
  3. Sear: Heat the olive oil and 1 Tbsp of butter in the large skillet over medium-high heat. Once the butter foams, add the chicken (do not crowd the pan; cook in batches if necessary).
  4. Cook and Rest: Sear for 3–4 minutes per side until deeply golden brown and nearly cooked through. Remove the chicken from the pan and set aside on a plate, loosely covered. Reserve the pan drippings and fat.
  5. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 Tbsp of butter to the pan. Add the minced shallot and cook for 2–3 minutes until softened. Add the garlic and cook for 30–60 seconds until fragrant (do not let the garlic burn).
  6. Deglaze: Pour the white wine into the pan. Bring to a rapid simmer, scraping up any brown bits (the fond) from the bottom of the pan. Reduce the wine by half (about 2 minutes).
  7. Simmer Base: Pour in the chicken stock and bring to a gentle simmer for 5 minutes, reducing the volume slightly.
  8. Add Cream and Spinach: Pour in the heavy cream. Stir well. Add the nutmeg and adjust seasoning (salt/pepper). Immediately stir in the fresh spinach, working quickly. Cook just until the spinach wilts completely (about 1–2 minutes).
  9. Finish Sauce: Turn the heat down to low. Stir in the grated Parmesan cheese until melted and the sauce is smooth and glossy. Taste and adjust seasoning again.
  10. Finish Chicken: Return the seared chicken breasts and any accumulated plate juices to the pan. Nestle them into the sauce. Simmer gently for 2–3 minutes, just until the chicken is piping hot and fully cooked (internal temperature should reach 165°F / 74°C).
  11. Garnish and Serve: Serve immediately, spooning the sauce lavishly over the chicken.