Creamy Lemon Chicken

Ree loves this 5-star dinner because it's quick and easy — and she can serve it straight from the skillet in which everything cooks. Be sure to use lemon juice and zest for the most flavor.

½ cup all-purpose flour

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

Six 3- to 4-ounce boneless, skinless chicken thighs

3 cloves garlic, minced

¼ cup white wine

¾ cup heavy cream

½ cup grated Parmesan

1 lemon, zested and juiced, plus lemon slices, for garnish

3 big handfuls spinach (about 3 cups)

Fresh basil, for garnish

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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