4 chicken breast filets, boneless & skinless, patted dry
salt & pepper
2 tbsp vegetable oil
6 ounces (6 cups) baby spinach
1 shallot, minced
3 garlic cloves, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 tsp grated lemon zest, plus 2 tsp juice
Season chicken with salt & pepper.
Heat large sauté pan over medium heat. Add 1 tbsp of oil to skillet and when it starts to shimmer add spinach and a sprinkle of salt, cook, stirring occasionally until wilted, about 2 minutes. Transfer spinach to colander set in sink and allow any excess liquid to drain. Wipe skillet clean with paper towel and return to stove top over medium heat.
Add remaining 1 tbsp of oil to skillet and when it starts to shimmer add chicken and cook until golden brown and registers 160ºF with internal thermometer, about 6 minutes per side. Transfer chicken to plate and tent with aluminum foil.
With skillet still on medium heat, add shallot and garlic and cook until fragrant, about 30 seconds. Whisk in broth and cream, scraping up any browned bits, then bring to a boil. Cook until reduced to about 2/3 cup, about 7 minutes. Turn off the heat, stir in 2 tbsp Parmesan cheese, lemon zest and juice.
Transfer chicken to individual plates and stir any accumulated chicken juices into sauce. Season sauce with salt & pepper to taste. Stir spinach into sauce to warm through. Top chicken with sauce mixture and sprinkle with remaining 2 tsp Parmesan cheese. Serve and enjoy!