Pollo cremoso con espinacas

Ingredientes

• 2 Skinless Chicken Breasts
• 2 tablespoons Butter (divided)
• 1 tablespoon Extra Virgin Olive Oil
• 2 small Shallot (minced)
• 1 teaspoon Dried Oregano
• 4 Garlic Cloves
• 1/2 teaspoon Salt
• 3/4 cup Heavy Cream
• 1/2 cup Chicken Stock
• 1/2 cup Grated Parmesan
• 5 cups Baby Spinach

Preparación

1. 1

   Pat dry chicken breast with absorbent paper then season with salt and pepper.

2. 2

   In a large non-stick skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil then add the chicken breast and cook until the meat is no longer pink - about 3-4 minutes on each side.

3. 3

   Transfer the chicken to a plate and cover it with foil to avoid the meat from drying out.

4. 4

   --- Creamy Spinach Sauce ---

5. 5

   In the same skillet, no need to wash it, add the remaining tablespoon of butter and melt it over medium heat.

6. 6

   Add the minced shallots, stir and cook until fragrant then add garlic and fold in the spinach leaves. It will look like a lot of spinach but don't worry it shrunk back.

7. 7

   Stir and cook spinach until wilted and water from the spinach evaporate.

8. 8

   Pour in chicken stock, heavy cream, parmesan, and oregano. Stir to combine and cook for 2-3 minutes until the sauce thickens.

9. 9

   Return the chicken breast to the pan, cover with sauce and cook until chicken is warm - 2-3 extra minutes.