Crispy fried chicken in a creamy spinach gravy

Ingredients:

• 4 boneless, skinless chicken breasts (about 170g each)
• 1 and 1/4 cups flour
• 2 large eggs
• 1/4 cup vegetable oil
• 4 tablespoons unsalted butter
• 2.5 cups whole milk
• 0.5 cups lightly salted chicken broth
• 1 package (280g) frozen spinach, thawed and squeezed out
• 1/4 tbsp. grated parmesan
• Grated zest of 1 lemon
• 1/4 teaspoon freshly grated nutmeg

Preparation:

1. Place a baking sheet on the middle rack of the oven; preheat the oven to 95°C (205°F). Place each chicken breast between 2 pieces of plastic wrap and pound with a meat mallet or a heavy skillet until 0.5 cm thick. Season with salt and pepper.
2. Place 1 cup of flour in a bowl. Beat the eggs in a shallow bowl. Heat a large cast-iron skillet over medium-high heat, then add the vegetable oil. Dredge 2 chicken breasts in flour, then dip them in the beaten eggs.
3. Carefully add to the pan and cook until golden brown and cooked through, about 3 minutes per side (reduce the heat slightly if the chicken is cooking too quickly). Transfer the chicken to a hot baking sheet in the oven. Repeat with the remaining two chicken breasts.
4. Drain the oil and wipe out the skillet. Add the butter and melt over medium heat. Stir in the remaining 1/4 cup flour; cook, stirring, until the mixture begins to bubble but does not darken, 1 to 2 minutes. Gradually whisk in the milk, then the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer until the sauce thickens, 4 to 5 minutes. Add the spinach and Parmesan and cook until heated through and well combined, 3 to 5 minutes. Remove from heat and stir in the lemon zest and nutmeg, and season with salt and pepper to taste. Pour the sauce over the chicken and serve.