4boneless, skinless chicken breast cutlets about 1/2 inch thick(or 2 large boneless chicken breasts sliced horizontally in half)
3Tbspolive oil or clarified butterdivided
1Cflour
1/4Cgrated parmesan
salt and pepper
2Tbspfinely chopped shallots
4ozsliced mushrooms
2Cfresh baby spinach leaves chopped
2Tbspminced garlic cloves (or finely chopped)
1 Cchicken stock
1/2Cheavy 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.