Ingredients:

  • 1.5 lb chicken breast, sliced into thin cutlets
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 oz cream cheese, softened
  • 1 tbsp lemon juice
  • 5 oz fresh baby spinach
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the chicken cutlets dry with paper towels. Note: Wet meat steams instead of searing. Season generously with salt and pepper.
  2. Heat olive oil in a 12 inch skillet over medium high heat until shimmering.
  3. Sear chicken for 5–7 minutes per side until deep golden brown and cooked through. Move chicken to a plate to rest.
  4. Lower the heat to medium. In the same pan, sauté minced garlic for 1 minute until it smells fragrant.
  5. Pour in the heavy cream and bring it to a gentle simmer.
  6. Stir in the softened cream cheese and Parmesan cheese. Whisk constantly until the sauce is thick and ivory in color.
  7. Stir in the lemon juice and red pepper flakes.
  8. Add the fresh baby spinach and fold gently for 1 minute until just wilted.
  9. Return the seared chicken and any juices from the plate back into the pan.
  10. Spoon the sauce over the meat and garnish with fresh parsley.