Ingredients:
- 1.5 lbs chicken breast, sliced into cutlets
- 0.5 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 7 cloves fresh garlic, thinly sliced
- 1 cup heavy cream
- 0.5 cup low sodium chicken broth
- 0.5 cup freshly grated Parmesan cheese
- 1 tsp fresh thyme leaves
- 0.5 cup fresh baby spinach
- 0.25 tsp red pepper flakes
Instructions:
- Mix the 0.5 cup all purpose flour, 1 tsp smoked paprika, 1 tsp kosher salt, and 0.5 tsp cracked black pepper in a shallow bowl. Pat your 1.5 lbs chicken breast cutlets completely dry with paper towels. Note: Moisture is the enemy of a good sear. Press each side of the chicken into the flour mixture until coated, then shake off the excess.
- Heat 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter in your large skillet over medium high heat. Wait until the butter stops foaming and begins to turn a slight nut brown color. Place the chicken in the pan. Cook for 5 minutes until the edges are golden and the bottom is shatter crisp.
- Flip the chicken and cook for another 4 minutes. Remove the chicken from the pan and set it on a plate. Lower the heat to medium. Toss in your 7 cloves of thinly sliced garlic and 0.25 tsp red pepper flakes. Sauté for 1 minute until the garlic is fragrant and translucent.
- Pour in the 0.5 cup low sodium chicken broth. Use a wooden spoon to scrape all those brown bits off the bottom of the pan. Note: This is the deglazing process that builds deep flavor. Stir in the 1 cup heavy cream and 1 tsp fresh thyme. Simmer for 3 minutes until the sauce begins to thicken and bubble.
- Whisk in the 0.5 cup freshly grated Parmesan cheese until it is fully melted and smooth. Add the 0.5 cup fresh baby spinach and stir until the leaves are just wilted and bright green. Slide the chicken back into the skillet. Spoon the sauce over the meat and let it warm through for 2 minutes. Serve immediately while the sauce is at its peak silkiness.