Ingredients
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1 1/4 cups whipping cream (I use creme fraiche) or 1 1/4 cups creme fraiche (I use creme fraiche)
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1/4 cup chicken stock
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6 cups spinach, stemmed, well rinsed
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1/2 teaspoon salt
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4 medium boneless skinless chicken breast halves, trimmed of all extraneous fat (about 1-1/3 pounds total)
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3 chipotle chiles in adobo, finely chopped
Instructions
- Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
- Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
- Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
- Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
- Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
- Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
- Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
- Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.
- Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
- Taste and season with salt, then spoon around the chicken breasts and serve right away.