Florentine Chicken with Spinach and Cream

Peel and finely chop the onion and garlic. Clean the chicken breast and season it with salt and pepper. Grate the Parmesan finely.

In a large pan, over medium heat, heat one tablespoon of oil. Add the chicken breast and fry it on both sides until golden (approximately 7-9 minutes per side, depending on thickness).

Remove the chicken from the pan and set it aside. In the same pan, heat the remaining oil and sauté the onion for 3-4 minutes. Add the garlic and sauté for another 30-60 seconds. Pour in the cooking cream, stir, return the chicken to the pan, and simmer everything for 2-3 minutes. Finally, add the baby spinach and cook for another 2-3 minutes until the spinach slightly wilts, then remove the pan from the heat.