Ingredients
1/4 cup all-purpose flour
Salt and freshly ground black pepper
Four 120gm boneless, skinless chicken breasts
4 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, minced
120 gm ounces cream cheese, cut into chunks
1 cup half-and-half
Baby spinach (about 4 cups)
Steamed rice, for serving
Preparation
Whisk together the flour, 1 tbsp salt and a few grinds of pepper in a pie plate. Coat both sides of the chicken breasts in the seasoned flour and set aside.
Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes
Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Add the cream cheese and stir until melted. Pour in the half-and-half and use a spoon to scrape up any brown bits from the bottom of the skillet. Season it with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through.
Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Season it with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
