Spread chicken on a cutting board or baking sheet, cover with plastic wrap, and pound with a Meat Mallet until chicken breasts are thin, even pieces. Sprinkle both sides of the breasts with salt & pepper.

On medium heat, cook chicken in 1 T of cooking oil in a medium-large pan (my absolute fave!) for 1 minute on each side. Reduce heat to low, cover (so pan is sealed shut), and let chicken cook for 10 minutes. Then turn off the heat and let the chicken cook covered (DO NOT OPEN LID) 10 more minutes. Uncover and make sure chicken is no longer pink. Place chicken on a plate and set aside.

Meanwhile, melt 2 T of the butter in a separate medium-sized sauté pan. Add shallot and garlic, and cook for a few minutes. Then, add mushrooms and cook for 5 minutes. Mix flour into vegetable mixture until evenly distributed and then pour in marsala wine (or grape juice) and chicken stock. Add frozen peas. Simmer for 10 minutes.

Heat another pan on medium and melt the remaining 1 T butter. Add the bunch of spinach. Cook for 1 minute max, stirring the whole time. Add a bit of salt & pepper for flavor. Take spinach immediately out of pan and set aside.

When you're close to serving the meal, add cream/milk to marsala sauce. Let sauce thicken for a couple minutes on low heat. The longer it cooks, the thicker it’ll get.