Ingredients

Chicken

• 1 tbsp. Extra-Virgin Olive Oil
• 4 Boneless Skinless Grass-Finished Chicken Breasts
• Pink Himalayan Salt
• Freshly Ground Black Pepper
• Freshly Ground White Pepper

Sauce

• 1/2 tbsp. Fresh Oregano
• 1/2 tbsp. Fresh Basil
• 3 tbsp. Grass-Finished Butter
• 3 Cloves Garlic, Minced
• 3 Shallots, Finely Chopped
• 1 1/2 c. Cherry Tomatoes, Halved
• 3 c. Baby Spinach
• 1/4 c. Heavy Cream
• 3/4 c. Chardonnay
• 3 tbsp. Chicken Demi-Glaze
• 1/4 c. Freshly Grated Parmesan
• Lemon Wedges, for Serving

Directions

1. Season the chicken with salt and pepper and let it rest for an hour. This helps to enhance the flavor of the chicken.
2. Heat some oil in a cast-iron skillet over medium heat.
3. Add the seasoned chicken to the skillet and cook it until it reaches an internal temperature of 165°F. This should take about 6 minutes per side. Ensure the chicken is cooked through and not pink in the center.
4. Remove the cooked chicken from the skillet and set it aside.
5. Lower the heat to low-medium and add minced garlic, chopped shallots, diced tomatoes, and butter to the skillet. Cook these ingredients until they become tender and fragrant.
6. Deglaze the pan by adding Chardonnay (white wine) and then adding demi-glaze. Deglazing helps to release the flavorful browned bits from the bottom of the pan.
7. Reduce the liquid in the skillet to about half its volume. This step concentrates the flavors.
8. Add spinach to the skillet and simmer it until it wilts. This should only take a few minutes.
9. Stir in heavy cream and grated Parmesan cheese. This will create a creamy and cheesy sauce.
10. Incorporate oregano and basil into the sauce. These herbs will add a nice aroma and flavor to the dish.
11. Return the cooked chicken to the pan and simmer the mixture on low heat. Stir vigorously for about 5 minutes, allowing the chicken to absorb the flavors of the sauce.
12. Serve the chicken dish, garnishing it with lemon, and season it to taste. The lemon adds a refreshing citrus note to the dish.