One-Pan Creamy Chicken and Spinach

Step 1
Slice chicken breasts across the grain of the meat into cutlets, or have the butcher do it for you. Season both sides of each cutlet with salt and pepper.

Step 2
Heat oil and butter in a large skillet over medium heat. When the butter is melted, swirl the pan to mix butter and oil.

Step 3
Lightly brown seasoned chicken cutlets, turning once, about 2 to 3 minutes per side. Transfer to a plate and keep warm.

Step 4
To the same skillet, add onion and cook about 2 minutes. Increase heat to medium high. Add garlic and cook until fragrant, about 30 seconds. Add wine and cook, stirring, until most of the liquid is evaporated, about 2 minutes. Reduce heat to low.

Step 5
Stir in tomatoes and juice, Boursin, and Italian seasoning. Continue stirring occasionally, until the cheese is melted, about 5 minutes. Stir in chopped spinach. See note.

Step 6
Return chicken and any accumulated juices to the skillet, coating each side with the sauce. Allow to heat in the skillet until an instant-read thermometer inserted near the center of chicken reads 165 degrees F (74 degrees C).

Step 7
Garnish with fresh minced chives.