Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 0.5 cup all-purpose flour
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup chicken bone broth
  • 1 cup heavy whipping cream
  • 1 tbsp fresh lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 2 cups fresh baby spinach
  • 0.25 cup grated Parmesan cheese

Instructions:

  1. Slice chicken breasts horizontally into thin cutlets. In a shallow bowl, whisk together the flour, sea salt, black pepper, and smoked paprika. Dredge each chicken piece in the seasoned flour, shaking off excess.
  2. Heat olive oil and butter in a large 12-inch skillet over medium-high heat. Once the butter foam subsides, sear the chicken for 3-4 minutes per side until a golden-brown mahogany crust forms. Remove chicken to a plate.
  3. Reduce heat to medium. Add minced garlic to the residual pan fat and sauté for 1 minute until the aroma fills the kitchen. Pour in the chicken bone broth and use a wooden spoon to deglaze the pan, scraping up the browned bits (fond).
  4. Whisk in the heavy whipping cream, lemon zest, and lemon juice. Bring to a gentle simmer for 3 minutes until the liquid slightly thickens. Stir in the fresh baby spinach and Parmesan cheese until the spinach is wilted and the cheese is completely melted and the sauce is velvety.
  5. Nestled the chicken back into the sauce for 2 minutes until heated through and the sauce clings to the crust. Serve immediately.