Serves 1
Directions
- 1Mix the flour, Parmesan, salt, and pepper on a plate.
- 2Dredge the chicken breasts to coat them.
- 3Heat a large pan over medium with olive oil and 2 tablespoons butter.
- 4Cook the chicken until golden but not cooked through, then remove and set aside.
- 5Melt the remaining butter in the pan.
- 6Add the shallot, garlic, and a pinch of salt to the pan and cook until softened.
- 7Deglaze with white wine and chicken broth, scraping up the browned bits.
- 8Let the mixture reduce by half with the basil and oregano.
- 9Stir in the cream and cream cheese until thickened.
- 10Fold in the spinach until just wilted.
- 11Return the chicken to the pan and simmer until cooked through.
- 12Serve 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
panplate
Tips
- Fresh herbs really make a difference.
- If making it again, serve with potatoes, not pasta.
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