Step 1

For the Chicken Breast:

Step 2

Preheat Oven to 375°

Step 3

In a sauté pan, heat 1 tablespoon olive oil.  When hot, sauté the chicken breasts on one side until golden brown.  Turn chicken over and transfer to cookie sheet lined with a silicone baking mat and bake for 10 minutes or until inside temperature is 160°/165°.

Step 4

Make the Sauce:

Step 5

In a reduction sauce pan, heat the butter and olive oil.  When hot add the shallots and cook until light golden brown.  Add the mushrooms and salt and pepper and cook for a few minutes (this could take 5 to 8 minutes) to let them release ALL their water.

Step 6

Add the spinach and cook for a couple more minutes until wilted. Add the white wine and let it reduce by half or until very smooth.

Step 7

Add the stock and cream, let it reduce on medium high heat for about 5 minutes to thicken.  You may have to reduce the heat to medium to low heat.

Step 8

Use a little corn starch slurry to thicken to the right consistency if needed it!

Step 9

Add more butter at the end of the heat!