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Ingredients:
– 6 chicken cutlets (about 3 ounces each)
– 1/2 teaspoon salt, plus more for seasoning
– 1/4 teaspoon freshly ground black pepper, plus more for seasoning
– All-purpose flour, for dredging
– 1 tablespoon olive oil
– 1 tablespoon unsalted butter
– 2 garlic cloves, chopped
– 1 tablespoon white vinegar
– 1 cup whipping cream
– 1 tablespoon Dijon mustard
– 1 teaspoon dried Italian herbs
– 6 ounces fresh baby spinach leaves
– 1/2 cup grated Parmesan cheese
Directions:
1. Season the chicken cutlets with salt and pepper, then dredge them in all-purpose flour until evenly coated.
2. In a large skillet, heat the olive oil and butter over medium heat. Once the butter has melted, add the chicken cutlets and cook until they are golden brown, approximately 5 minutes on each side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped garlic and sauté until it becomes fragrant, about 1 minute.
4. Pour in the white vinegar, whipping cream, Dijon mustard, and dried Italian herbs. Stir well and let the mixture simmer until the sauce thickens, around 10 minutes.
5. Add the fresh spinach leaves and grated Parmesan cheese to the skillet, stirring until the spinach wilts and the cheese is fully incorporated.
6. Return the cooked chicken cutlets to the skillet, allowing them to warm through in the creamy sauce for about 2-3 minutes.
Prep Time: 10 minutes | Cooking Time:20 minutes | Total Time:30 minutes
Kcal:400 | Servings: 4
