About the Recipe
Ingredients
2 Tbsp. extra-virgin olive oil, divided
4 thin-cut chicken breasts (about 1 lb. total)
1/2 tsp. kosher salt
1/4 tsp. ground pepper
1/2 cup chopped shallot
4 cups spinach, coarsely chopped
1 cup peas, fresh or frozen
3/4 cup heavy cream
1/2 cup sour cream
1/4 cup chopped fresh dill
1 Tbsp. lemon juice
Preparation
1. Heat oil in a large heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add the chicken to the pan and cook, flipping once, until brown on both sides, 2 to 3 minutes per side. Transfer to a plate.
2. Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until fragrant, about 1 minute. Add spinach and peas. Cook, stirring often, until the spinach is wilted, 2 minutes more.Â
3. Meanwhile, whisk cream and sour cream in a small bowl. Add the mixture to the pan. Return the chicken to the pan along with any accumulated juices. Bring to a simmer, cover and cook until the chicken is cooked through, about 4 minutes more. Remove from heat. Stir in dill and lemon juice before serving.