1Mix the flour, Parmesan, salt, and pepper on a plate and dredge the chicken breasts to coat.
2Mix the flour, Parmesan, salt, and pepper on a plate and dredge the chicken breasts to coat.
3Mix the flour, Parmesan, salt, and pepper on a plate and dredge the chicken breasts to coat.
4Heat 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.
5Heat 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.
6Heat 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.
7Melt the remaining butter in the pan, add the shallot, garlic, and a pinch of salt, and cook until softened.
8Melt the remaining butter in the pan, add the shallot, garlic, and a pinch of salt, and cook until softened.
9Melt the remaining butter in the pan, add the shallot, garlic, and a pinch of salt, and cook until softened.
10Deglaze with white wine and chicken broth, scraping up the browned bits, and let reduce by half with the basil and oregano.
11Deglaze with white wine and chicken broth, scraping up the browned bits, and let reduce by half with the basil and oregano.
12Deglaze with white wine and chicken broth, scraping up the browned bits, and let reduce by half with the basil and oregano.
13Stir in the cream and cream cheese until thickened.
14Stir in the cream and cream cheese until thickened.
15Stir in the cream and cream cheese until thickened.
16Fold in the spinach until just wilted.
17Fold in the spinach until just wilted.
18Fold in the spinach until just wilted.
19Return the chicken to the pan and simmer until cooked through before serving with freshly grated Parmesan.
20Return the chicken to the pan and simmer until cooked through before serving with freshly grated Parmesan.
21Return the chicken to the pan and simmer until cooked through before serving with freshly grated Parmesan.
Ingredients
0.25 cup flour
0.25 cup flour
0.25 cup flour
0.25 cup grated Parmesan
0.25 cup grated Parmesan
0.25 cup grated Parmesan
Salt
Salt
Salt
pepper
pepper
pepper
1 lb thin-cut chicken breasts
1 lb thin-cut chicken breasts
1 lb thin-cut chicken breasts
1 Tbsp olive oil
1 Tbsp olive oil
1 Tbsp olive oil
4 Tbsp butter
4 Tbsp butter
4 Tbsp butter
1 shallot, minced
1 shallot, minced
1 shallot, minced
2 garlic cloves, minced
2 garlic cloves, minced
2 garlic cloves, minced
0.5 cup white wine
0.5 cup white wine
0.5 cup white wine
0.5 cup chicken broth
0.5 cup chicken broth
0.5 cup chicken broth
1 tsp basil
1 tsp basil
1 tsp basil
1 tsp oregano
1 tsp oregano
1 tsp oregano
0.5 cup heavy cream
0.5 cup heavy cream
0.5 cup heavy cream
2 oz cream cheese
2 oz cream cheese
2 oz cream cheese
2 cups baby spinach
2 cups baby spinach
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.