Ingredients:

  • 1.5 lbs chicken breasts, sliced into thin cutlets
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 tbsp avocado oil
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup low-sodium chicken stock
  • 0.75 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • Salt and black pepper to taste

Instructions:

  1. Season chicken cutlets with salt and pepper. In a shallow bowl, whisk together the flour, garlic powder, and smoked paprika. Dredge the chicken in the flour mixture, shaking off any excess.
  2. Heat avocado oil in a large heavy-bottomed skillet over medium-high heat. Sear chicken for 3-4 minutes per side until a deep mahogany crust forms and the chicken is nearly cooked through. Remove to a plate.
  3. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn it.
  4. Deglaze the pan with chicken stock, scraping the bottom with a wooden spoon to release the caramelized brown bits (fond).
  5. Stir in the heavy cream and bring to a gentle simmer. Allow the sauce to reduce slightly for 2-3 minutes.
  6. Whisk in the freshly grated Parmesan cheese until the sauce is smooth and glossy. Add the baby spinach and stir until just wilted.
  7. Return the chicken cutlets and any accumulated juices to the pan. Drizzle with fresh lemon juice and simmer for an additional 2 minutes until the sauce is thickened and the chicken is fully cooked.