Ingredients
Method
- In a small bowl, mix Italian seasoning, garlic powder, onion powder, salt, and black pepper.
- Carefully fillet each chicken breast into two thinner cutlets. Season both sides of each cutlet with the spice mix.
- Heat a large skillet over medium heat and add olive oil. Add chicken and cook for 4 minutes per side until golden brown and cooked through. Remove chicken to a plate and cover.
- Add butter and minced garlic to the same skillet. Turn heat to medium-low and sauté garlic for 1 minute until fragrant.
- Pour in chicken broth, Dijon mustard, and Worcestershire sauce. Stir, scraping up any brown bits from the bottom.
- Add heavy cream and Parmesan cheese. Stir well and simmer for 5 minutes. Taste and adjust salt and pepper if needed.
- Stir in fresh spinach until wilted.
- Return chicken to the skillet, spoon sauce over it, and heat through. Serve hot.
Video
Notes
- Use good quality Dijon mustard for the best flavor.
- Don't overcrowd the pan when searing chicken; cook in batches if necessary.
- Fresh spinach wilts quickly; add it right at the end.
- For a thinner sauce, add a splash more chicken broth. For a thicker sauce, let it simmer a minute longer. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the pan when searing chicken; cook in batches if necessary.
- Fresh spinach wilts quickly; add it right at the end.
- For a thinner sauce, add a splash more chicken broth. For a thicker sauce, let it simmer a minute longer. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.