1-First, slice the chicken breasts in half lengthwise to butterfly them, then place in a zip-top bag and pound to an even thickness. Pat the chicken dry and season with salt and pepper. In a large nonstick pan over medium heat, dry sauté the sliced mushrooms until all the water has evaporated, about 5-10 minutes, then remove and set aside.

2-Next, melt 2 tablespoons of butter in the pan and cook the chicken for 4-5 minutes per side until golden and cooked through to 165 degrees F, then remove from the pan. Wipe the skillet clean, melt the remaining 1 tablespoon of butter, and sauté the onion, garlic, red pepper flakes, salt, and pepper for about five minutes until softened. For more dessert ideas that complement savory meals, try our banana bread coffee cake recipe as a sweet side.

3-Add the white wine to deglaze the pan and simmer until reduced by half. Lower the heat to medium-low, stir in the heavy cream, and bring the sauce together; taste and adjust seasoning as needed. Add the parmesan cheese and stir until melted, then stir in the spinach and mushrooms, cooking until the spinach wilts, about 1-2 minutes. Finally, return the chicken to the skillet and warm through if necessary, then serve immediately.