4small chicken breastsor 2 large chicken breasts cut in half, lengthwise
1 ½tbsp.unsalted butterdivided
1head of garlicpeeled
½cupdry white wine
2cupspacked baby spinach
Season chicken breasts on both sides with salt and pepper.
Place flour on a medium plate. Dredge each chicken breast with flour, patting off any excess.
Heat a large skillet with high sides to a medium-high heat. Add one tablespoon butter and olive oil. Once the butter has melted, add the chicken breasts. Sear until golden brown, about 3-4 minutes. Flip and sear until brown, another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate. (Do not worry about cooking the chicken all the way through, they will finish cooking later.)
Add the remaining ½ tablespoon butter to the pan. Turn the heat down to medium and add all the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful to not burn the garlic.
Pour in the wine. Bring it up to a boil and then reduce to a simmer. Simmer until reduced by half. Once the wine has reduced, pour in the cream. Again, bring the cream and wine up to a boil and then reduce to a simmer. Add the chicken back to the sauce, cover and cook until the chicken is cooked through and reaches an internal temperature of 165 degrees.
Once the chicken is cooked, add in the spinach. Shut the lid and simmer for another 1-2 minutes. Remove the lid and toss the spinach with the chicken and sauce until completely wilted. Season to taste with salt and pepper.
A meat thermometer is a great way to check if your chicken is done. The internal temp should be 165 degrees.
If your garlic cloves are really big, cut them in half so they're all roughly the same size and cut evenly.
Store leftovers in an airtight container in the fridge, should last 3 days.
You can sub in boneless chicken thighs if you like.