Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken stock
  • 1 cup heavy cream
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme
  • 1/2 cup fresh spinach
  • 1/4 cup fresh parsley
  • 1 tbsp fresh thyme leaves

Instructions:

  1. Slice your 1.5 lbs chicken breasts into thin, even cutlets.
  2. Whisk the 1/2 cup all purpose flour with the 1 tsp sea salt and 1/2 tsp cracked black pepper in a shallow bowl.
  3. Press each cutlet into the flour mixture, shaking off any excess.
  4. Add 2 tbsp olive oil to a large pan over medium high heat until the oil shimmers and barely wisps smoke.
  5. Place cutlets in the pan and cook for 4-5 minutes per side until the crust is golden and shatters when poked.
  6. Remove chicken to a plate. Drop in 1 tbsp unsalted butter and 4 minced garlic cloves, stirring for 1 minute until fragrant and pale gold.
  7. Pour in 1 cup chicken stock, scraping the bottom with a wooden spoon to release the brown bits (fond).
  8. Stir in 1 cup heavy cream, 1 tbsp rosemary, and 1 tbsp thyme. Let it bubble for 3-5 minutes until the sauce thickens enough to coat a spoon.
  9. Fold in the 1/2 cup fresh spinach and let it collapse into the sauce.
  10. Return the chicken to the pan, nestling it into the sauce, and sprinkle with 1/4 cup fresh parsley.