| Ingredients | Image |
2 lbs boneless, skinless chicken pieces salt and pepper to taste 1 tsp garlic powder ⅓ cup flour 4 tbsp butter or olive oil, divided 4 cloves garlic, minced 1 cup chicken stock 1 cup heavy cream ¾ cup grated parmesan cheese ½ tsp dried herbs (oregano, thine, or Italian seasoning), or 1 teaspoon fresh herbs ½ cup sun-dried tomatoes, packed in oil, drained and chopped 2 cups fresh spinach, tough stems removed ¼ cup chopped fresh basil leaves |
 |
Season both sides of chicken cutlets with garlic powder, salt and pepper.
Gently dredge chicken in flour and shake off any excess flour.
Heat large skillet on medium-high heat.
Add 2 Tablespoons of butter or olive oil to the skillet. Sear both sides of chicken until they are golden brown, about 3 minutes on each side. Once browned on all sides, remove from pan.
Add 2 Tablespoons of butter or olive oil to the skillet. Sear both sides of chicken until they are golden brown, about 3 minutes on each side. Once browned on all sides, remove from pan.
In same pan on medium heat, add garlic and cook until translucent, about 1 minute.
Add vegetable stock, heavy cream and whisk to incorporate.
Add cheese, sun dried tomatoes and spinach. Stir until cheese is melted.
Lower heat to simmer and place chicken back into the sauce. Cook for about 5-10 minutes until sauce is thickened and chicken is cooked through.
Serve warm with pasta, rice or couscous