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1
To make the sauce: Bring a large kettle 2/3 full of lightly salted water to a boil and add the spinach.
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2
Cook until the spinach is wilted, about 1 minute.
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3
Immediately drain and plunge the spinach into a large bowl of cold water to stop cooking.
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4
When cool, drain the spinach and squeeze it with your hands to extract as much liquid as possible.
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5
Transfer to a blender and add the seeds, tarragon, parsley, garlic, zest and stock.
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6
Season with salt and pepper and process until very smooth.
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7
With the motor running, drizzle in the olive oil.
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8
Set aside.
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9
To make the chicken, halve each breast.
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10
Using a sharp knife, score the skin of each in 3 places and sprinkle each breast with a pinch of red-pepper flakes and salt and pepper.
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11
Heat 2 large, heavy skillets, preferably cast iron, over high heat until very hot.
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12
Spray or brush skin side of each breast with olive oil and place skin-side down in one of the skillets.
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13
Spray the top of the breasts with oil and place the second skillet on top of the breasts, weighing it down with a foil-covered brick or a similar weight.
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14
Lower the heat to medium and cook until cooked through, 6 to 10 minutes depending on thickness.
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15
To serve, gently heat the sauce over low heat.
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16
Pour a pool of sauce on each of 4 dinner plates.
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17
Slice the chicken breasts on the bias and fan the slices over the sauce and serve immediately with mashed beans or mashed potatoes.
