Servings: 4
Total Time: 30 min
Ingredients
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan, plus more for serving
- Salt and black pepper
- 4 thin-cut boneless skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- 4 tablespoons butter (salted or unsalted)
- 1 medium shallot, minced
- 2 garlic cloves, minced
- ½ cup dry white wine
- ½ cup chicken broth
- 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
- 1 teaspoon dried oregano (or 1 teaspoon chopped fresh oregano)
- ½ cup heavy cream
- 2 ounces cream cheese, at room temperature
- 2 cups packed baby spinach (about 3 ounces)
Instructions
In a liquid measuring cup or small bowl, combine 3 tablespoons water with the brown sugar, vinegar and miso; stir with a fork until smooth. Season the pork chops all over with salt, then the pepper. (Don’t skimp on the pepper; it’s an important element to balance the caramel.)
Heat a large pan over medium. Add olive oil and 2 tablespoons of butter to the pan and melt to combine. Add the chicken and cook until golden brown (but not cooked through), about 4 minutes on each side. Remove chicken from pan and set aside.
Add remaining 2 tablespoons of butter to the pan and let it melt. Add shallot, garlic and a pinch of salt and cook, stirring until the shallot is softened and the garlic is aromatic, 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.