Chipotle Chicken with Creamy Spinach

Ingredients

• Salt
• Chicken breasts
• Cream
• Chicken breast
• Chicken

Directions

1. In a small bowl, mix the chopped chipotles with the Crema Mexican. Coat the chicken breasts thoroughly with the mixture, cover them, and chill for several hours.
2. Heat the broiler until it is very hot. Arrange the chicken breasts in the baking dish, slide the dish about 6 inches from the heat, and broil until the tops are nicely browned, about 4 to 5 minutes. Flip the chicken, then pour the remaining cream into the dish around the breasts rather than over them. Return the dish to the broiler and continue cooking until the chicken is richly golden and feels firm, not soft, when you press it, about 4 to 5 minutes. Turn the oven off, seriously.
3. Move 1 chicken breast to each warm plate, then put the plates in the oven to stay warm while you make the spinach and sauce. They'll be there only a few minutes, so no fretting.
4. Transfer the broiled cream mixture from the baking dish to the saucepan, scraping up what you can, then add the broth and spinach. Bring everything to a boil over high heat, stirring almost the whole time, until the spinach collapses and the cream has thickened down, about 3 minutes. Taste, then add a little salt.
5. Portion the spinach onto the 4 plates, then spoon the sauce around the chicken and spinach. Serve right away.