Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz / 170g each)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour (for dredging - optional)
  • 2 tablespoons olive oil (for searing)
  • 1 tablespoon unsalted butter (for searing)
  • 2 tablespoons unsalted butter (for sauce)
  • 1 small shallot, finely minced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
  • 1 cup low-sodium chicken stock
  • 1/2 cup heavy cream
  • 5 ounces fresh baby spinach (packed)
  • 1/4 cup grated Parmesan cheese (freshly grated is best)
  • Pinch freshly grated nutmeg
  • Salt and pepper (to taste)

Instructions:

  1. Prep the Chicken: Place chicken breasts between two sheets of cling film or parchment paper. Using a meat mallet, pound each breast to an even thickness of about 1/2 inch (1.25 cm). Season generously with salt and pepper.
  2. Dredge (Optional but Recommended): Lightly dust the pounded chicken pieces in the flour, shaking off the excess. This helps create a beautiful crust.
  3. Sear: Heat the olive oil and 1 Tbsp of butter in the large pan over medium-high heat until shimmering. Carefully place the chicken into the pan, ensuring not to overcrowd it (work in batches if necessary).
  4. Cook and Rest: Sear for 3–4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken and set aside on a plate; loosely tent with foil to keep warm.
  5. Sauté Aromatics: Reduce the heat to medium. Add the remaining 2 Tbsp of butter to the pan. Scrape up any browned bits (fond) left by the chicken. Add the minced shallot and cook for 1 minute until softened. Add the minced garlic and cook for 30 seconds until fragrant—do not burn!
  6. Deglaze: Pour in the white wine. Bring to a rapid simmer and scrape the bottom of the pan thoroughly. Allow the wine to reduce by half (about 2-3 minutes).
  7. Simmer: Pour in the chicken stock and bring the mixture to a low boil. Reduce the heat and let it simmer for 5–7 minutes until the liquid has slightly reduced and thickened.
  8. Add Dairy and Seasoning: Stir in the heavy cream and the pinch of nutmeg. Return the sauce to a gentle simmer for 1–2 minutes, stirring occasionally. Taste and adjust salt and pepper.
  9. Wilt Spinach: Add the fresh spinach in batches, stirring until it has completely wilted (it shrinks down quite quickly).
  10. Finish the Sauce: Remove the pan from the heat. Stir in the grated Parmesan cheese until melted and the sauce is smooth. (Crucial Tip: Adding Parmesan off the heat prevents the cream from splitting.)
  11. Return Chicken: Nestle the seared chicken pieces back into the pan, spooning the sauce over them. Allow them to heat through gently for 1 minute. Serve immediately.