Ingredients

Equipment Needed

• •12-inch skillet (stainless steel or cast iron)
• •Meat mallet or heavy pan for pounding
• •Wooden spoon
• •Instant-read thermometer

Instructions

1. 1

   Prepare the chicken

   If your chicken breasts are uneven in thickness, place them between sheets of plastic wrap and pound gently with a meat mallet or the bottom of a heavy pan until they are about three-quarters of an inch thick throughout. This ensures even cooking. Season both sides generously with salt and pepper.

   Take the chicken out of the refrigerator twenty minutes before cooking. Cold meat seizes when it hits a hot pan and releases moisture instead of browning.
2. 2

   Sear the chicken

   Heat two tablespoons of olive oil in a large skillet over medium-high heat until the oil shimmers and flows easily across the pan. Add the chicken breasts without crowding. Let them cook undisturbed for five to six minutes until the bottoms turn deep golden and release easily from the pan. Flip and cook another four to five minutes until cooked through. The internal temperature should reach 165F. Transfer to a plate and tent loosely with foil.

3. 3

   Build the garlic base

   Reduce heat to medium. Add the remaining tablespoon of olive oil to the same skillet. Add the sliced garlic and cook, stirring constantly, for sixty to ninety seconds. Watch it closely. You want it fragrant and barely golden, not brown. Burnt garlic is bitter garlic, and there is no saving the dish if you let it go too far.

4. 4

   Deglaze with wine

   Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These fond bits carry tremendous flavor. Let the wine simmer until reduced by half, about two minutes. The sharp alcohol smell will cook off, leaving behind fruity acidity.

5. 5

   Create the cream sauce

   Add the chicken stock and heavy cream. Stir to combine and bring to a gentle simmer. Let the sauce reduce for four to five minutes, stirring occasionally, until it coats the back of a spoon. Stir in the sun-dried tomatoes and Parmigiano-Reggiano. The cheese will melt into the sauce, adding body and a savory depth.

   If the sauce seems too thick, add a splash of stock. Too thin, let it simmer another minute. Trust what you see.
6. 6

   Wilt the spinach

   Add the spinach to the sauce in handfuls, stirring gently as each addition wilts. This takes only a minute or two. The leaves should be just tender but still bright green, still alive with color. Remove the pan from heat the moment the last leaves collapse.

7. 7

   Finish and serve

   Nestle the chicken breasts back into the sauce, spooning some of the creamy mixture over the top. Let everything warm together for one minute off heat. Taste the sauce and adjust salt if needed. Scatter torn basil and parsley over the top. Serve immediately, spooning plenty of sauce and vegetables alongside each breast.

   This dish loves crusty bread or buttered pasta. Something needs to catch the sauce at the bottom of the plate.

Chef Tips

• •Buy the best chicken you can afford. Pasture-raised birds from a local farm have flavor that industrial chicken simply cannot match. Ask at your farmers market.
• •Real Parmigiano-Reggiano, the kind stamped with the consortium mark, melts beautifully and adds complexity. Pre-grated cheese in a jar will not do the same work.
• •Sun-dried tomatoes packed in olive oil have better texture than the dry kind. Save the oil for salad dressings.
• •If fresh spinach is not at its best, substitute tender young kale or arugula. Use what the season gives you.
• •This pairs beautifully with a crisp, unoaked white wine. A Vermentino from the Tuscan coast or a simple Pinot Grigio.

Advance Preparation

• •The chicken can be pounded and seasoned up to four hours ahead. Keep it covered and refrigerated, then bring to room temperature before cooking.
• •Slice the garlic and sun-dried tomatoes in advance and store covered at room temperature.
• •The sauce does not hold well. Make this dish when you are ready to eat, start to finish.

Frequently Asked Questions

Nutrition Information

1 serving (about 290g)