Ingredients:

  • 1.5 lbs (680g) Chicken breast cutlets
  • 1/2 cup (60g) All-purpose flour
  • 1 tsp (5g) Smoked paprika
  • 1 tsp (5g) Garlic powder
  • 1 tsp Salt
  • 1/2 tsp Cracked black pepper
  • 2 tbsp (30ml) Neutral oil
  • 4 cloves Fresh garlic, minced
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (120ml) Chicken stock
  • 3/4 cup (75g) Freshly grated Parmesan cheese
  • 1 tsp (5g) Dried Italian herbs
  • 1 tbsp (15g) Unsalted butter
  • 2 cups (60g) Fresh baby spinach

Instructions:

  1. Pat the chicken breast cutlets completely dry with paper towels. In a shallow bowl, whisk together the flour, smoked paprika, garlic powder, salt, and pepper. Dredge each piece of chicken in the mixture, shaking off any excess coating.
  2. Heat the neutral oil in a large 12-inch skillet over medium-high heat. Once shimmering, add the chicken and sear for 4–5 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil.
  3. Reduce the heat to medium. Add the unsalted butter to the skillet. Once melted, add the minced garlic and sauté for 30–60 seconds until fragrant, being careful not to brown it.
  4. Pour in the chicken stock to deglaze the pan, whisking to scrape up the caramelized browned bits (the fond). Stir in the heavy cream and dried Italian herbs. Bring to a gentle simmer for 2-3 minutes.
  5. Whisk in the freshly grated Parmesan cheese until the sauce is smooth and thickened. Stir in the fresh baby spinach until wilted. Return the chicken cutlets to the pan, spooning the sauce over them before serving.