Chicken Florentine with creamy garlic spinach

Put a pound of spinach in a pot over medium-high heat with nothing else; when it sizzles and steams, toss with tongs for a minute or so until wilted and bright green.

Transfer to a strainer and drain, squeezing with the tongs; a little retained water is fine.

Chop the spinach on a cutting board.

Season both sides of the chicken breasts generously with kosher salt, black pepper and cayenne, and cover each side with flour.

Heat a couple tablespoons of olive oil in a pan over medium-high; add the chicken and once it sizzles drop to medium.

Cook the first side about four or five minutes until golden, flip and do the same, then flip back a minute for more colour; stop when just barely cooked through and set aside a few minutes.

In the serving pan melt butter with olive oil over medium-high; add a lot of crushed or minced garlic and minced shallots and cook, stirring, about a minute with a pinch of salt.

Add a splash of white wine and cook a couple of minutes until reduced slightly - when the bottom of the pan shows for a few seconds on stirring.

Add grated lemon zest and diced red bell pepper; cook a minute or so until the pepper softens slightly.

Pour in heavy cream and simmer until reduced and slightly thickened; season with black pepper, a few shakes of cayenne and a pinch of salt; add the chicken's rendered fat and juices.

Reduce to medium and stir in the spinach until evenly combined.

Nestle the cooked chicken into the sauce and simmer on medium three or four minutes until heated through.

Drizzle the chicken with olive oil and finish with more grated lemon zest.

Serve with the creamy spinach spooned over; optionally squeeze fresh lemon juice on top.