Chicken Florentine Skillet

From the garden

• 8 oz fresh spinach, tough stems removed
• 3 cloves garlic, minced

From the pantry

• 1½ lb boneless, skinless chicken breasts, halved horizontally into 4 thin cutlets
• ¼ cup all-purpose flour — for dredging
• 2 tbsp butter
• 2 tbsp olive oil
• ½ cup dry white wine
• 1 cup heavy cream
• ½ cup grated parmesan
• 1 lemon (optional) — a squeeze for the sauce, the rest in wedges
• salt — to taste
• black pepper

1. Season the cutlets with salt and pepper and dredge lightly in the flour, shaking off the excess — a thin coat is what gives the sauce body later.
2. Heat the olive oil and 1 tablespoon of the butter in a wide skillet over medium-high heat. Sear the cutlets 3–4 minutes per side until golden and cooked through to 165°F, then move them to a plate.
3. Drop the heat to medium, add the remaining butter and the garlic, and cook 30 seconds. Pour in the wine, scraping up the browned bits, and let it reduce by half, about 2 minutes.
4. Stir in the cream and simmer 3–4 minutes until it coats the back of a spoon, then whisk in the parmesan off the boil.
5. Add the spinach in handfuls, stirring until it collapses into the sauce. Return the chicken and any juices, spoon the sauce over, and finish with black pepper and a squeeze of lemon.