Ingredients:

  • 1.5 lbs chicken breasts, sliced into thin cutlets
  • 0.5 cup all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 5 oz fresh baby spinach
  • 4 cloves garlic, minced
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 0.5 cup freshly grated parmesan cheese
  • 1 tbsp lemon juice
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1 pinch red pepper flakes

Instructions:

  1. Dredge the 1.5 lbs chicken breasts in the 0.5 cup flour mixed with salt and pepper. Shake off any excess. Heat the 2 tbsp olive oil and 2 tbsp butter in your skillet over medium high heat. Add the chicken until a deep golden crust forms (about 3-4 minutes per side). Remove and set aside.
  2. In the same pan, toss in the 4 cloves of minced garlic and the pinch of red pepper flakes. Stir constantly for 30 seconds until the aroma fills the kitchen.
  3. Pour in the 0.5 cup dry white wine. Use a wooden spoon to scrape all those tasty brown bits off the bottom of the pan. Let the wine reduce by half (about 2 minutes). Pour in the 1 cup heavy cream and bring to a gentle simmer.
  4. Whisk in the 0.5 cup parmesan cheese and 1 tbsp lemon juice. The sauce will begin to thicken immediately. Add the 5 oz baby spinach and stir until the leaves are just wilted and bright green.
  5. Slide the chicken back into the pan. Spoon the velvety sauce over the cutlets and let them warm through for 1-2 minutes. The chicken should reach an internal temp of 165°F.
  6. Taste the sauce. Add a final pinch of salt or a squeeze of lemon if it needs more brightness. Serve immediately while the sauce is at its glossiest.