Method:

• Season the chicken breasts generously with salt and pepper.
• Put the butter and olive oil in a skillet over high heat. Once hot, add the chicken breasts. Sear for about 4 minutes, until they have good colour; then remove from the pan and put aside.
• Turn the heat down to medium low and add the onions, garlic, and oregano. Sauté until soft.
• Add the chicken stock and cream, and bring to a simmer.
• Add the parmesan cheese and baby spinach, and stir through.
• Lastly, add the chicken breasts and cover with a lid. Allow to simmer gently for 5 minutes, or until the chicken is cooked through.
• Remove from the heat and squeeze over the juice of a lemon. Garnish with the basil leaves, and tuck in.