Ingredients:

  • 4 medium chicken breasts (approx. 6 oz each), boneless, skinless, pounded to 1/2 inch thickness
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp olive oil, for searing
  • 1 Tbsp unsalted butter
  • 1 small shallot, finely minced
  • 3 cloves garlic, finely minced
  • 1 tsp all-purpose flour (optional thickener)
  • 1/4 cup dry white wine (e.g., Sauvignon Blanc)
  • 1 cup low sodium chicken stock
  • 1/2 cup heavy cream
  • 5 oz fresh spinach, washed and roughly chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp lemon zest (optional finish)

Instructions:

  1. Prepare Chicken: Place chicken breasts between two sheets of cling film or parchment paper and pound them to an even 1/2-inch thickness. Season generously on both sides with salt and pepper.
  2. Sear the Chicken: Heat the olive oil and butter in a heavy-bottomed skillet over medium-high heat until the butter foams. Sear the chicken breasts for 3–4 minutes per side, until deeply golden brown and cooked almost entirely through (internal temperature should reach about 160°F / 71°C).
  3. Cook and Set Aside: Remove the chicken and set it aside on a plate; loosely tent with foil.
  4. Sauté Aromatics: Reduce the heat to medium. Add the minced shallot to the remaining fat in the skillet and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  5. Deglaze: Pour in the white wine. Bring to a rapid simmer, scraping up any delicious brown bits (fond) from the bottom of the pan. Reduce the wine by half (1–2 minutes).
  6. Thicken (Optional Roux): Sprinkle the flour over the aromatics and stir constantly for 30 seconds to cook out the raw flour taste.
  7. Add Liquids: Gradually whisk in the chicken stock until the mixture is smooth. Bring the sauce to a simmer and let it reduce slightly for 3–4 minutes until it lightly coats the back of a spoon.
  8. Introduce Cream and Cheese: Reduce the heat to low. Stir in the heavy cream and the grated Parmesan cheese until melted and smooth. Season with a pinch more salt and pepper. Do not boil the sauce once the cream is added.
  9. Wilt the Spinach: Add the fresh spinach to the sauce in batches, stirring until wilted down completely (less than 2 minutes).
  10. Return Chicken: Nestle the seared chicken breasts back into the sauce, ensuring they are partially submerged. Simmer gently for 1–2 minutes to heat the chicken through and allow it to finish cooking to an internal temperature of 165°F (74°C).
  11. Final Touches: Garnish with lemon zest (if using) and serve immediately over pasta or garlic mash.