Ingredients

• 1 pound fresh baby spinach
• 2 skinless , about 8 ounces each
• 2 teaspoons kosher salt
• 0.5 teaspoons freshly ground black pepper
• 1 pinch cayenne pepper
• 0.25 cups all-purpose flour
• 4 tablespoons olive oil , divided, plus more for drizzling
• 1 tablespoon butter
• 4 cloves garlic , minced
• 0.25 cups minced shallots or onions
• 3 tablespoons white wine
• 1 tablespoon lemon zest , plus more to garnish
• 0.5 cups diced red bell peppers
• 1 cup heavy cream

Instructions

1. 1 Wilt spinach in a large pot over medium-high heat. As soon as the spinach turns bright green, quickly transfer to a strainer and squeeze out most of the water. Transfer to a cutting board and roughly chop. Reserve until needed.
2. 2 Season chicken on both sides with salt, black pepper, and cayenne pepper, and coat evenly all over with the flour.
3. 3 Add 2 tablespoons olive oil to a nonstick pan, and heat over medium-high heat. Place chicken in, and once breasts are sizzling in the oil, reduce heat to medium. Cook breasts until just cooked through and a golden brown crust has formed, 4 to 5 minutes per side. Turn off heat and reserve.
4. 4 Add remaining 2 tablespoons of olive oil and butter to the pan you plan to serve chicken in (see Chef's Note). Turn heat to medium-high, and once butter melts, add garlic, shallots, and a pinch of salt. Cook, stirring, for about 1 minute. Add wine, and cook, stirring, until the wine reduces by half, a few minutes more.
5. 5 Add lemon zest and red peppers, and cook, stirring for another few minutes. Stir in cream, and bring mixture up to a simmer. Season to taste with salt, black pepper, and cayenne.
6. 6 Once cream simmers for a few minutes, and begins to reduce and thicken slightly, reduce heat to medium and stir in wilted spinach until evenly combined with cream sauce.
7. 7 Place chicken back into the pan, and simmer on medium, until chicken is heated through, 3 to 4 minutes.
8. 8 Serve with a drizzle of olive oil and another light grating of lemon zest.

Nutrition per serving