Broiled Chipotle Chicken With Creamy Spinach

1. 1

   Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.

2. 2

   Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.

3. 3

   Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.

4. 4

   Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.

5. 5

   Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.

6. 6

   Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.

7. 7

   Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.

8. 8

   Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.

9. 9

   Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.

10. 10

    Taste and season with salt, then spoon around the chicken breasts and serve right away.

* Per serving · 4 servings · Values may vary.

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