Ingredients
For the Chicken:
- 2 large chicken breasts, cut in half lengthwise (to create 4 cutlets)
- ½ teaspoon garlic powder
- Salt & pepper, to taste
- Flour (for dredging)
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
For the Sauce:
- 3 cloves garlic, minced
- ½ cup dry white wine
- ¼ cup chicken broth
- ¼ teaspoon Italian seasoning
- 1 cup heavy cream
- 2 cups fresh baby spinach
- ½ cup freshly grated Parmesan cheese
Instructions
-
Prepare the Chicken:
- Cut chicken breasts in half lengthwise to create thinner cutlets.
- Season both sides with garlic powder, salt, and pepper.
- Lightly dredge the chicken in flour, shaking off excess.
-
Sear the Chicken:
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Cook chicken for 4-5 minutes per side, until golden brown and fully cooked.
- Remove from skillet and set aside.
-
Make the Sauce:
- In the same skillet, melt the remaining 1 tablespoon butter.
- Add garlic and sauté for 30 seconds until fragrant.
- Pour in white wine, chicken broth, and Italian seasoning. Simmer for 3-5 minutes until slightly reduced.
-
Finish the Dish:
- Stir in heavy cream and let it bubble for 2 minutes.
- Add fresh spinach and cook until wilted.
- Return the chicken to the pan, spooning sauce over the top.
-
Serve & Enjoy:
- Sprinkle with freshly grated Parmesan cheese.
- Serve warm over pasta, mashed potatoes, or roasted vegetables.
Notes
- No wine? Substitute with more chicken broth or a splash of lemon juice.
- Make it lighter: Swap heavy cream for half-and-half or coconut milk.
- Add mushrooms: Sauté sliced mushrooms with the garlic for added flavor.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Dairy-free? Use coconut cream and omit Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-seared
- Cuisine: Italian-inspired
