Chicken Florentine

• ¼ cup all-purpose flour
• ¼ cup grated Parmesan, plus more for serving
• 4 thin-cut boneless skinless chicken breasts (about 1 pound)
• 1 tbsp olive oil
• 4 tbsp butter, divided
• 1 medium shallot, minced
• 2 garlic cloves, minced
• ½ cup dry white wine
• ½ cup chicken broth
• 1 tsp dried basil (or 1 tbsp chopped fresh basil)
• 1 tsp dried oregano (or 1 tsp chopped fresh oregano)
• ½ cup heavy cream
• 2 oz cream cheese, at room temperature
• 2 cups packed baby spinach (about 3 ounces)
• Salt and black pepper

On a plate, mix together the flour, Parmesan, and a generous pinch of salt and pepper. Dredge each chicken breast in the mixture, evenly coating on both sides.

Heat a large skillet over medium. Add the olive oil and 2 tablespoons butter. Once the butter is melted and bubbling, add the chicken and cook until golden brown, about 4 minutes per side. Transfer the chicken to a plate.

Add the remaining 2 tablespoons butter to the skillet. Add the shallot, garlic, and a pinch of salt and cook, stirring occasionally, until softened and fragrant, about 2 minutes.

Add wine, broth, basil and oregano, and stir, scraping the browned bits from the bottom of the pan, until the liquid has reduced by about half, 3 to 4 minutes. Add the heavy cream and cream cheese and stir, allowing the cream cheese to soften and melt, until a thick sauce forms, about 6 minutes. Add baby spinach and stir until it is folded into the cream sauce and the spinach is beginning to wilt, about 1 minute.

Return the chicken breasts to the pan and simmer until the chicken is cooked through, 4 to 5 minutes. Remove from heat and serve immediately with freshly grated Parmesan on top.