Ingredients:

  • 4 large Boneless, Skinless Chicken Breasts (approx. 6–7 oz each), pounded thin
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • 2 Tbsp All-Purpose Flour
  • 2 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter, divided
  • 1 Shallot, finely minced
  • 2 cloves Garlic, minced
  • ½ cup Dry White Wine (or substitute Chicken Stock)
  • ¾ cup Chicken Stock, low sodium
  • 1 cup Heavy Cream
  • 5 oz Baby Spinach, fresh
  • ½ cup Grated Parmesan Cheese
  • 1 Tbsp Fresh Lemon Juice
  • Pinch of Red Pepper Flakes (optional)

Instructions:

  1. Prepare Chicken: Pound the chicken breasts to uniform ½-inch thickness. Season well with salt and pepper. Lightly dredge the chicken in the flour, shaking off any excess.
  2. Sear Chicken: Heat olive oil and 1 Tbsp butter in a large skillet over medium-high heat until shimmering. Place chicken in the hot pan and sear for 3–4 minutes per side until golden brown and almost cooked through (internal temp approx. 155°F). Remove chicken and set aside, lightly covered with foil. Leave the brown bits (fond) in the pan.
  3. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 Tbsp butter. Sauté the minced shallots until softened (about 2 minutes). Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
  4. Deglaze: Pour in the white wine (or stock substitute). Bring to a strong simmer, vigorously scraping up the fond from the bottom of the pan. Reduce the liquid by half.
  5. Build Sauce: Pour in the chicken stock and heavy cream. Bring the mixture to a gentle simmer and reduce heat to low. Simmer for 3–5 minutes until the sauce slightly thickens.
  6. Finish Sauce: Stir in the fresh baby spinach until completely wilted down (1–2 minutes). Stir in the grated Parmesan cheese until melted and the sauce is smooth. Off the heat, stir in the fresh lemon juice. Taste and adjust seasoning as needed.
  7. Combine and Serve: Return the seared chicken breasts and any accumulated plate juices to the pan, nestling them into the sauce. Gently simmer for 1–2 minutes, ensuring the chicken is heated through and the internal temperature reaches a safe 165°F (74°C). Serve immediately, drizzling sauce generously.