Serves 1
Directions
- 1Mix the flour, Parmesan, salt, and pepper on a plate and dredge the chicken breasts to coat.
- 2Heat a large pan over medium with olive oil and 2 tablespoons butter, cook the chicken until golden but not cooked through, then remove and set aside.
- 3Melt the remaining butter in the pan, add the shallot, garlic, and a pinch of salt, and cook until softened.
- 4Deglaze with white wine and chicken broth, scraping up the browned bits, and let reduce by half with the basil and oregano.
- 5Stir in the cream and cream cheese until thickened.
- 6Fold in the spinach until just wilted.
- 7Return the chicken to the pan and simmer until cooked through before serving with freshly grated Parmesan.
Ingredients
- 0.25 cup flour
- 0.25 cup grated Parmesan
- Salt
- pepper
- 1 lb thin-cut chicken breasts
- 1 Tbsp olive oil
- 4 Tbsp butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 0.5 cup white wine
- 0.5 cup chicken broth
- 1 tsp basil
- 1 tsp oregano
- 0.5 cup heavy cream
- 2 oz cream cheese
- 2 cups baby spinach
Equipment
large pan
Tips
- The sauce works because of cream cheese, which has emulsifiers that hold the sauce together.
- Fresh herbs like basil and oregano make a difference, but use what you have.
- If making again, serve with potatoes, not pasta.
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