Ingredients:

  • 1.5 lb chicken breasts, sliced into cutlets
  • 0.5 cup all-purpose flour
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter (for searing)
  • 4 cloves garlic, thinly sliced
  • 0.75 cup low-sodium chicken broth
  • 3 tbsp fresh lemon juice
  • 0.25 cup heavy cream
  • 2 tbsp unsalted butter (cold, cubed)
  • 2 cups baby spinach
  • 2 tbsp fresh parsley, chopped
  • Kosher salt to taste
  • Black pepper to taste

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Season both sides generously with salt and pepper, then dredge in the flour, shaking off any excess. Note: Excess flour will burn in the pan and make the sauce gritty.
  2. Heat the olive oil and 1 tbsp of butter in the skillet over medium high heat. Once the butter is bubbling and the oil shimmers, add the chicken. Cook for 3-4 minutes per side until golden brown and the edges are crisp.
  3. Remove the chicken to a plate. Reduce heat to medium and add the garlic, sautéing for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the brown bits. Cook for 2 minutes until the liquid reduces by half.
  4. Stir in the heavy cream and let it simmer for 1 minute. Turn the heat to low and whisk in the 2 tbsp of cold, cubed butter one piece at a time. Add the spinach and return the chicken to the pan. Toss until the spinach is wilted and the sauce is glossy. Sprinkle with parsley and serve.