Ingredients:

  • 680g chicken breast cutlets or boneless skinless thighs
  • 60g (1/2 cup) all-purpose flour
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 30ml (2 tbsp) olive oil
  • 30ml (2 tbsp) unsalted butter
  • 10 cloves fresh garlic, minced
  • 240ml (1 cup) heavy cream
  • 120ml (1/2 cup) low-sodium chicken broth
  • 50g (1/2 cup) freshly grated Parmesan cheese
  • 60g (2 cups) fresh baby spinach
  • 1 tsp fresh thyme leaves

Instructions:

  1. Pat the chicken completely dry with paper towels.
  2. Whisk the flour, salt, and pepper in a shallow bowl and coat each piece of chicken, shaking off the excess.
  3. Add olive oil and butter to your skillet over medium high heat until the butter stops foaming and starts to shimmer.
  4. Place chicken in the pan and cook for 5 minutes per side until deep golden brown and crispy.
  5. Remove the chicken to a plate and cover loosely with foil.
  6. Lower the heat to medium and add the minced garlic. Cook for 45 seconds until fragrant and pale gold.
  7. Pour in the chicken broth, using a wooden spoon to scrape up all the brown bits (the fond) from the bottom.
  8. Stir in the heavy cream and thyme. Let it simmer for 3 minutes until it slightly thickens and coats the back of a spoon.
  9. Add the Parmesan and whisk constantly until the sauce is glossy and smooth.
  10. Fold in the baby spinach until wilted, then return the chicken (and any juices) to the pan to warm through for 2 minutes.