Grocery List:

1/3 Cup - All Purpose Flour (plus 1 additional Tbsp reserved for later)

1/2 Tsp - Garlic Powder

1/8 Tsp - Dried Thyme

1 - Tbsp Grated Parmesan

2 - Chicken Breasts, butterflied (or 4 even cutlets)

1 - Medium Shallot, chopped

2 - Garlic Cloves, minced

1/2 cup of White Wine

3 - Tbsp Unsalted Butter

1 Cup of Unflavored Oat Milk

1/4 Cup - Grated Parmesan

3-4 Cups - Baby Spinach

Directions:

1. On a large plate mix together the flour, garlic powder, dried thyme and parmesan with a fork

2. Season the chicken on both sides generously with kosher salt and black pepper

3. Add in 2 tbsp of olive oil and raise heat to medium high. While that oil raises in temperature, dredge the chicken through the flour mixture - generously coating both sides

4. Once the oil is fragrant, add in 1 Tbsp unsalted butter and then the chicken. Cook the chicken for about 4-5 minutes on both sides, making sure both sides are lightly browned. Once lightly browned, set the chicken aside on a plate and keep the same pan that you cooked the chicken on the stove. The chicken will finish cooking in the sauce later.

5. Lower the heat to medium, add in an additional tablespoon of unsalted butter, as well as 1/2 cup of white wine and the shallot. Season with a pinch of kosher salt and mix

6. As the shallot begins to soften add in the garlic and mix

7. Add in the oat milk, the reserved tbsp of all purpose flour, and the last tbsp of unsalted butter. Mix the ingredients together in the pan until the sauce becomes cohesive and smooth

8. Once the sauce is smooth, add in the chicken back into the pan with the sauce and sprinkle the grated parmesan on top

9. Add 3-4 cups of baby spinach into the pan and cover and turn the heat off

10. After about 4-5 minutes, you can remove the lid and begin plating. Take the spinach on top and place on the bottom of the plate for serving. Then add the chicken and finally drizzle the sauce on top

11. If you have additional grated parmesan, sprinkle some additional cheese on top and enjoy