Here’s a recipe you need to have. The chicken comes out moist and tasty instead of dry and, well, yukky.

4 boneless, skinless chicken breasts
salt and freshly ground black pepper
all-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons finely chopped shallots
1 tablespoon minced garlic
1 1/2 cups dry white wine
1 cup heavy cream
1 tablespoon chopped fresh flat-leaf parsley
1 (10 oz) boxes frozen cut-leaf spinach, thawed and drained

Sprinkle the chicken with salt and pepper. Dredge the chicken in flour to coat lightly; shake off any excess flour. Melt 2 tablespoons of the butter in a large, heavy skillet over medium heat. Add the chicken and cook until brown and just cooked through, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of the butter in the same skillet over medium heat. Add the shallots and garlic, and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half again, stirring often, about 3 minutes. Stir in the parsley and season the sauce to taste with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through, then season to taste with salt and pepper. Arrange the spinach on a platter. Place the chicken atop the spinach, pour the sauce over, and serve.