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- Ingredients
- 4 pieces chicken cutlets thinly sliced
- salt to taste
- black pepper to taste
- vegetable oil
- 2 tbsp all purpose flour
- 2 tbsp butter
- 4 cloves garlic smashed
- 1 cup half and half
- 1/4 cup chicken broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups spinach
Instructions:
Season chicken cutlets (see Note 1) with salt and pepper. A quick dash on each side. Then coat both sides with flour.
Heat large skillet with vegetable oil under medium high heat, then place chicken cutlets onto skillet. Do not overlap cutlets. Sear cutlets on one side until they brown slightly, flip, and then sear on the other side.
Once chicken reaches an internal temperature of 165℉, remove from skillet immediately. Do not overcook chicken.
Lower to medium heat, then add butter and smashed garlic.
Once garlic is fragrant, add flour, half and half and chicken broth. Stir continuously to dissolve flour, and bring sauce to a boil.
Once sauce thickens, add spinach and fold it into sauce.
Bring chicken cutlets back into the skillet and coat each piece of cutlet with sauce. Remove from heat once chicken is covered with sauce. Chicken shouldn’t stay in the sauce for more than a minute.
Serve and enjoy!
Notes
Note 1: If you can’t find chicken cutlet (thinly sliced chicken), slice chicken breast lengthwise into two thin pieces.
Update: Recipe was updated to 2 tbsp of flour instead of 1/2 cup based on feedback and retesting.
Nutrition
Calories: 281kcal | Carbohydrates: 7g | Protein: 27g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 571mg | Potassium: 605mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1831IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 1mg
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