Ingredients
2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
1 tbsp olive oil
2 tbsp butter, divided
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
3 cups fresh baby spinach
½ cup heavy cream
¼ cup chicken broth or dry white wine
¼ cup Parmesan cheese, freshly grated
½ tsp Italian seasoning
Salt and pepper to taste
Fresh rosemary and parsley for garnish
Instructions
Sear the Chicken: Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, or until golden brown and cooked through. Remove chicken and set aside on a plate.
Sauté the Mushrooms: Melt the remaining tablespoon of butter in the same skillet. Add the sliced mushrooms and sauté for 5 minutes until browned and tender. Stir in the minced garlic and cook for 1 minute until fragrant.
Make the Cream Sauce: Pour in the chicken broth (or wine) to deglaze the pan, scraping up any browned bits. Stir in the heavy cream and Parmesan cheese. Bring to a simmer for 2–3 minutes until the sauce slightly thickens.
Wilt the Spinach: Reduce heat to low, add the fresh baby spinach, and stir gently until it wilts into the creamy sauce.
Assemble and Serve: Return the chicken and its juices back into the skillet. Spoon the luscious sauce, spinach, and mushrooms over the top, just like the beautiful plating in image_73f50d.jpg. Garnish with chopped fresh parsley and a sprig of fresh rosemary. Serve hot!
