BASIL CREAM-SPINACH CHICKEN

Serves: 4

4 skinless, boneless chicken breast halves (about 6 oz/ 170 g each), pounded to 1/2-inch/1.25-cm thickness

3/4 tsp (4 mL) salt

1/2 tsp (2.5 mL) black pepper

3 tbsp (45 mL) olive oil

2 tbsp (30 mL) all-purpose flour

2 3/4 cups (680 mL) cold milk

1 cup (250 mL) diced onion

3 cloves garlic, minced

Two (10-oz/284-g) packages chopped frozen spinach, thawed and squeezed dry

1/4 cup (60 mL) packed fresh basil leaves, sliced into ribbons, plus whole leaves for garnish

1/4 cup (60 mL) grated Parmesan cheese

1/4 tsp (1 mL) ground nutmeg

1. Season the chicken with 1/4 tsp (1 mL) each of the salt and pepper. In a large, deep skillet over medium heat, heat 2 tbsp (30 mL) of the oil until shimmering. Add the chicken and cook until browned and cooked through, 4-5 minutes per side.

2. Transfer the cooked chicken to a plate and cover to keep warm. (If you need to work in batches, cook 2 pieces of chicken in 1 tbsp (15 mL) of oil each time.)

3. While the chicken cooks, in a medium bowl or pitcher, whisk flour into the milk until dissolved.

4. In the same skillet over medium heat, heat the remaining oil until shimmering.

5. Add the onion and cook, stirring, until tender, about 3 minutes. Add the garlic and cook for 30 seconds more. Add the spinach and basil and cook, stirring, until warmed through and combined, 2-3 minutes.

6. Re-whisk the flour-milk mixture and add it to the pan. Increase the heat to medium-high and cook, stirring constantly, until the mixture begins to simmer.

7. Decrease the heat to medium-low and cook, stirring occasionally, until the mixture is thick and saucy, 4-5 minutes.

8. Stir in the cheese, nutmeg and the remaining 1/2 tsp (2.5 mL) of salt and 1/4 tsp (1 mL) of pepper, and add any juices from the plate of cooked chicken to the pan.

9. Spoon about 3/4 cup (180 mL) of creamed spinach onto each serving plate, top with a piece of chicken and garnish with basil leaves.