A rich French dish featuring floured chicken cutlets smothered in a silky spinach and cream sauce finished with Parmesan. Tender chicken pairs with flavorful greens and a glossy dairy-based glaze.
2 chicken breasts (10-12 oz total)
4 cups fresh spinach (tightly packed)
4 cloves garlic (minced)
1/2 cup heavy cream (half-and-half acceptable)
1 cup grated Parmesan cheese (freshly grated)
Olive oil
Salt and pepper
Fresh thyme
Pat chicken breasts dry and season both sides with salt and pepper
Heat olive oil in a pan over medium heat; cook chicken until golden brown (5-7 minutes)
Stir in garlic until fragrant, then add spinach in batches until wilted
Pour in cream while continuously stirring to create emulsion
Let sauce simmer gently as chicken continues cooking until fully cooked (165°F)
Finish with Parmesan cheese and fresh thyme
Use fresh farmer’s market spinach for maximum flavor
Pre-salt cream for smoother emulsion
Trim chicken into half-cutlets for even cooking
Adjust heat to 275°F for final cooking phase
Reserve 1 tbsp Parmesan for garnish