In a large skillet over medium heat, heat 1 tbsp
oil. Season chicken with paprika, salt, and pepper
and cook until golden and no longer pink, 8
minutes per side. Transfer to a plate.
Heat remaining tbsp oil. Add onion and cook until
soft, 5 min, then add garlic and cook 1 min more.
Add spinach, in batches, until wilted.
Pour over heavy cream and chicken broth and simmer
3 min. Add mozzarella and parmesan and stir until
melted, then return chicken to skillet and simmer
5 min.
Serve over toast or crusty bread.
Originally Submitted
5/3/2021
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