Pan-seared chicken breasts in a creamy spinach and herb sauce with white wine and Parmesan.
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| prepPat chicken breasts dry and bring to room temperature | ||||||
| 30 g all-purpose flour | Mix flour, Parmesan, salt & pepper; dredge chicken | Sear chicken 4 min per side until golden | Return chicken, simmer 4–5 min until cooked through | Serve with freshly grated Parmesan | ||
| 25 g grated Parmesan, plus more for serving | ||||||
| Salt and black pepper to taste | ||||||
| 4 thin-cut boneless skinless chicken breasts (about 450 g) | ||||||
| 15 ml olive oil | ||||||
| 30 g butter (for searing) | ||||||
| 30 g butter (for sauce) | Melt butter, cook shallot & garlic 2 min | Deglaze with wine & broth, reduce 3–4 min | Stir in cream & cream cheese 6 min until thick | Fold in spinach until wilted, about 1 min | ||
| 1 medium shallot, minced | ||||||
| 2 garlic cloves, minced | ||||||
| Pinch of salt | ||||||
| 120 ml dry white wine | ||||||
| 120 ml chicken broth | ||||||
| 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil) | ||||||
| 1 teaspoon dried oregano (or 1 teaspoon chopped fresh oregano) | ||||||
| 120 ml heavy cream | ||||||
| 55 g cream cheese, at room temperature | ||||||
| 60 g packed baby spinach (about 3 ounces) | ||||||
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