Ingredients
Scale
- 4 chicken breasts, pounded thin (or you can buy the thin-sliced chicken breasts from the store)
- Salt and pepper
- ½ cup all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 garlic cloves, grated or finely minced
- 1 shallot, finely minced
- ½ cup dry white wine (optional)
- 1 cup chicken stock (add another ½ cup if skipping the wine)
- 3 cups baby greens, such as spinach or arugula
- 2–3 tablespoons heavy cream or half-and-half
- Zest and juice of 1 lemon
- ¼ cup fresh basil or parsley, chopped
- ¼ cup freshly grated parmesan cheese
Instructions
- Season the chicken well with salt and pepper and then lightly dredge in the flour until evenly coated.
- Heat a large skillet over medium-high heat and add the oil and butter. Once the pan is hot, add the chicken and cook for 3 minutes per side, or until golden and cooked through. Remove the chicken from the pan and place on a plate. Set aside.
- To the same pan, add the garlic, shallot, and wine (if you are skipping the wine, add ½ cup chicken stock here instead). Cook, scraping up any browned bits on the bottom of the pan, for a couple minutes or until the wine (or stock) is mostly reduced.
- Slowly stream in the chicken stock and bring to a simmer. Simmer for 5-7 minutes, stirring every now and then, until the broth has thickened slightly and reduced by about half. Add in the greens and cream, stirring constantly to wilt the greens. Add in the lemon zest and juice and stir to combine.
- Return the chicken to the pan, and turn to coat it in the pan sauce. Season, to taste, with salt and pepper. Garnish with herbs and a grating of parmesan cheese and serve while warm.