This chicken dish comes together quick and tastes great. It could be served over pasta or rice, or with a side of creamy mashed potatoes.
TIP: You can purchase thin boneless, skinless chicken cutlets, but its generally less expensive to buy large boneless breasts and then halve them horizontally yourself, in order to get cutlets of about 1/2 – 3/4 inch thick. The thicker the cutlets, the longer it will take them to cook through, so use a thermometer to be sure they are cooked, but not overcooked. Boneless chicken breasts are done at 160-165 degrees.
Creamy Spinach and Garlic Chicken
Ingredients
- 4 boneless, skinless chicken breast cutlets about 1/2 inch thick (or 2 large boneless chicken breasts sliced horizontally in half)
- 3 Tbsp olive oil or clarified butter divided
- 1 C flour
- 1/4 C grated parmesan
- salt and pepper
- 2 Tbsp finely chopped shallots
- 4 oz sliced mushrooms
- 2 C fresh baby spinach leaves chopped
- 2 Tbsp minced garlic cloves (or finely chopped)
- 1 C chicken stock
- 1/2 C heavy or whipping cream
- cornstarch slurry (optional) for thickening (equal parts water and cornstarch whisked together)
Instructions
- Lightly salt and pepper the chicken cutlets.
- In a shallow bowl mix together the flour , parmesan and a pinch of salt and pepper. Dredge chicken cutlets in flour to lightly coat, shaking off excess.
- In a large skillet, heat olive oil or clarified butter until hot. Add the chicken and sauté until lightly browned on both sides (but not fully cooked through) about 3-4 minutes a side. Remove from saucepan and put on a plate.
- In the same sauce pan, add 1 Tbsp olive oil or butter and add shallots and sauté stirring occasionally, until they start to soften. Add the mushrooms with a pinch of salt and sauté until they release most of their liquid, about 5 minutes. Add the spinach and sauté until spinach wilts, about 2 minutes. Add the chicken stock and bring back to a strong simmer, and put chicken back in pan in a single layer. Simmer until chicken is almost cooked through, then add the heavy cream. Continue to simmer another few minutes until sauce thickens (adding the thickener at this point if you want the sauce to be thicker. Add a Tbsp at a time making sure liquid comes back to a boil after adding, until you reach desired consistency). Taste the sauce and add salt and pepper to season.
- Serve chicken on plate topped with the sauce.
- Enjoy!