Ingredients:

  • 4 medium boneless, skinless chicken breasts (halved horizontally)
  • 1/4 cup All-purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 2 tablespoons Olive oil
  • 1 tablespoon Unsalted butter (for searing)
  • 2 tablespoons Unsalted butter (for sauce base)
  • 2 medium Shallots, finely minced
  • 3 cloves Garlic, minced
  • 1/2 cup Dry white wine (or chicken stock)
  • 1 cup Low sodium chicken stock
  • 1 cup Heavy cream (35% fat)
  • 5 ounces Fresh spinach, washed and chopped
  • 1/2 cup Freshly grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon Freshly grated nutmeg

Instructions:

  1. Prepare the Chicken: Butterfly or slice the chicken breasts horizontally into 8 thin cutlets. Season flour liberally with salt and pepper. Dredge chicken lightly, shaking off excess flour.
  2. Sear the Chicken: Heat olive oil and 1 Tbsp butter in a large, heavy-bottomed skillet over medium-high heat. Sear chicken in batches until golden brown on both sides and cooked through (internal temp 165°F / 74°C). Remove chicken and set aside on a warm plate, covering loosely with foil.
  3. Build the Flavour Base: Reduce heat to medium. Add the remaining 2 Tbsp butter to the same skillet. Sauté minced shallots until softened (about 3 minutes). Add garlic and cook until fragrant (about 1 minute).
  4. Deglaze (Optional): Pour in the white wine, scraping up any browned bits (fond) from the bottom of the pan. Let it simmer rapidly until reduced by half.
  5. Create the Cream Sauce: Whisk in the chicken stock, heavy cream, Dijon mustard, and nutmeg. Bring the sauce to a gentle simmer—do not boil rapidly. Allow it to thicken slightly (about 5 minutes).
  6. Wilt the Spinach: Stir in the fresh spinach in handfuls until it has fully wilted into the sauce.
  7. Finish the Sauce: Remove the skillet from the heat. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth and creamy. Taste and adjust seasoning.
  8. Assemble and Serve: Return the seared chicken cutlets to the pan, nestling them into the sauce. Spoon sauce over the top. Serve immediately over mashed potatoes or rice.