Ingredients
Equipment
Method
- Pat the chicken cutlets dry. In a shallow dish, mix together the flour, salt, pepper, and garlic powder. Dredge each chicken cutlet in the mixture, ensuring a light and even coat.
- Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the crushed tomatoes and add the Italian seasoning. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Lower the heat and stir in the heavy cream and grated Parmesan cheese until the sauce is smooth.
- Add the fresh spinach and stir until wilted. Return the chicken to the pan, spoon sauce over the top, and simmer for 2-3 minutes to heat through before serving.
Nutrition
Notes
Tip 1: For the smoothest sauce, use freshly grated Parmesan cheese. Pre-shredded varieties can sometimes result in a grainy texture.
Tip 2: Don't overcrowd the pan when searing the chicken; cook in batches if needed to get a perfect golden-brown crust.
Tip 3: Add a pinch of red pepper flakes with the garlic for a subtle kick of heat.
Tip 2: Don't overcrowd the pan when searing the chicken; cook in batches if needed to get a perfect golden-brown crust.
Tip 3: Add a pinch of red pepper flakes with the garlic for a subtle kick of heat.