One-Pan Creamy Chicken and Spinach

Ingredients

• 454 gchicken breasts
• —Salt and pepper, to taste
• 14 golive oil
• 14 gunsalted butter
• 120 mlchopped onion
• 1garlic clove, minced
• 80 mlwhite wine or chicken broth
• 1(14.5-ounce) can fire-roasted diced tomatoes
• 1(5.2-ounce) package Boursin Garlic and Fine Herbs Gournay cheese, cut into cubes
• 5 mlItalian herb seasoning blend
• 960 mlfresh spinach, packed, rough chopped
• 30 mlminced fresh chives

Method

1. 1

   Slice chicken breasts across the grain of the meat into cutlets, or have the butcher do it for you. Season both sides of each cutlet with salt and pepper.

2. 2

   Heat oil and butter in a large skillet over medium heat. When the butter is melted, swirl the pan to mix butter and oil.

3. 3

   Lightly brown seasoned chicken cutlets, turning once, about 2 to 3 minutes per side. Transfer to a plate and keep warm.

4. 4

   To the same skillet, add onion and cook about 2 minutes. Increase heat to medium high. Add garlic and cook until fragrant, about 30 seconds. Add wine and cook, stirring, until most of the liquid is evaporated, about 2 minutes. Reduce heat to low.

5. 5

   Stir in tomatoes and juice, Boursin, and Italian seasoning. Continue stirring occasionally, until the cheese is melted, about 5 minutes. Stir in chopped spinach. See note.

6. 6

   Return chicken and any accumulated juices to the skillet, coating each side with the sauce. Allow to heat in the skillet until an instant-read thermometer inserted near the center of chicken reads 165 degrees F (74 degrees C).

7. 7

   Garnish with fresh minced chives.