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Spinach Chicken
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Ingredients
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Step by step
Method
6 steps
- 1
Slice 2 large chicken breasts horizontally into 4 cutlets. Pat them dry and season both sides with salt, pepper, and ½ teaspoon Italian seasoning.
- 2
Heat 1 tablespoon olive oil in a wide skillet over medium-high. Sear the cutlets for 4–5 minutes per side, until browned and 165°F. Move them to a plate.
- 3
Lower the heat to medium. Add 2 minced garlic cloves and cook 30 seconds, until fragrant. Pour in ¾ cup chicken broth and scrape up the browned bits.
- 4
Stir in 4 ounces cream cheese and ½ cup grated Parmesan. Whisk until smooth, then simmer 2–3 minutes until the sauce coats a spoon.
- 5
Add 5 ounces baby spinach by the handful. Stir 2 minutes, until wilted and bright green. Loosen the sauce with a splash of broth if it gets too thick.
- 6
Return the chicken and its juices to the skillet. Spoon sauce over the cutlets and simmer 2 minutes, until hot through. Serve with rice or crusty bread.