Spread chicken out on the work surface. Dust with flour and season with salt and pepper. Heat butter and EVOO in a large skillet over moderate heat. Once butter has melted and foam has subsided, add chicken and fry on both sides until browned and just cooked - 2-3 minutes per side.
Remove chicken from the pan and add shallots and mushrooms. Cook until mushrooms and slightly browned and shallots are soft - 3 minutes. Add garlic and cook for another minute. Add wine and scrape the bottom of the pan to deglaze. Cook wine until reduced down to a few tablespoons and add spinach. Once spinach has wilted, add heavy cream and bring to simmer. Simmer until slightly thickened - 3 minutes. Add cheese and stir melt. Add any accumulated chicken juices back to the pan. Add pasta to pan and stir to coat. To serve, place some pasta on a service plate, put chicken over top and garnish with more cheese.
Leave a comment