Averie Cooks

0 Slicing - Slice two large chicken breasts in half vertically to create 4 thinner halves if you did not purchase thin-sliced chicken breasts. Set aside momentarily.
1 Dredging - To a large plate or shallow bowl, add the flour, garlic powder, salt, pepper, and mix with a fork.
2 Dredge all chicken pieces on both sides with the flour mixture. Allow chicken to rest here while you move on. 
3 Cooking the Shallots - To a large skillet, add 1 tablespoon butter, the olive oil, shallots, and cook over medium heat for about 3 minutes, or until shallots are lightly golden browned; stir and flip very frequently so they don't burn.
4 Move the shallots over to one side of the pan to make room for the chicken, and add the 4 pieces of chicken. (Discard any remaining flour dredging mixture if there was any.)
5 Cooking the Chicken - Cook chicken on each side for about 4-5 minutes, or until it's done and cooked through (165F) according to a thermometer. Tips - Use one and don't guess so that you don't accidentally either undercook (unsafe) or overcook (dry, unappetizing) the chicken. If the shallots are browning or burning, place them on top of the chicken breasts as they cook or simply remove them to a plate. 
6 Place the cooked chicken and shallots on a plate and set aside.
7 Making the Sauce - To the same skillet (no need to wipe it out), add the remaining 1 tablespoon butter, garlic, and cook for 1 minute, or until garlic is fragrant. Stir continuously. 
8 Slowly pour in the wine, taking note that it WILL bubble up and steam when you first add it, so stand back a bit. Allow the wine to simmer for about 2 minutes. Tip - This is when the large portion of the actual alcohol content in the wine is cooking off and what remains is just the great flavor it lends.
9 Add the chicken broth, parsley, Italian seasoning, and stir to combine.
10 Add the heavy cream and stir to combine.
11 Slurry - Make a cornstarch slurry by combing 1 tablespoon of cornstarch with 1 tablespoon water in a very small bowl or cup, and then add this to the skillet, and stir it into the creamy mixture. Allow the mixture to simmer for about 2 minutes, stir nearly constantly. 
12 Final Additions and Seasoning - Add the Parmesan, spinach, and stir to combine. Cook for about 2 minutes, or until the cheese has melted and the spinach has wilted. Stop and taste the cream sauce. If necessary, add more salt, pepper, garlic powder, or even a splash of wine. Seasoning Tips - If the sauce tastes at all flat or boring, it likely needs more salt so don't be afraid to add it. I usually add another 1-2 teaspoons since this is a large volume of sauce, chicken, spinach, etc. and you want this to taste restaurant-quality (so season it properly and don't be afraid or skimpy).
13 Add the chicken back into the skillet, toss it around to coat it evenly, allow it to rewarm for about 1 minute before serving.
14 Serving Suggestions - I like serving this with pasta or noodles of most any kind, mashed potatoes, rice, garlic or French bread, or some sort of carb to soak up the sauce.
15 Storage - Recipe will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave for about 30 seconds, or as desired. This isn't a recipe that I recommend freezing due to the cream sauce which may not survive the freezing/thawing process very well.