Italian Chicken Florentine

Peel and finely chop the onion and garlic. Clean the chicken breasts and sprinkle with salt and pepper. Finely grate the Parmesan.

Next, heat 1 tablespoon of oil in a large pan over medium heat, add the chicken breasts, and sear them on medium to high heat on both sides until golden brown (7⁠–⁠9 minutes per side should be enough ⁠–⁠ depending on the thickness of the chicken breasts).

Remove the seared chicken breasts from the pan and set aside. Then, in the same pan, heat another tablespoon of oil, add the chopped onion, and sauté for 3⁠–⁠4 minutes over medium heat. Next, add the chopped garlic to the pan and sauté everything for another 30⁠–⁠60 seconds over medium heat. Then add the cooking cream, stir, return the seared chicken breasts to the pan, and cook the contents of the pan for 2⁠–⁠3 minutes over medium heat. Finally, add the baby spinach to the pan, cook everything for another 2⁠–⁠3 minutes over medium heat, then remove the pan from the heat.