Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 8 oz cremini or button mushrooms, sliced
  • 4 cups fresh baby spinach, packed
  • 4 cloves garlic, thinly sliced
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 0.5 cup freshly grated parmesan cheese
  • 1 tsp Italian seasoning
  • 0.25 tsp red chili flakes

Instructions:

  1. Season the chicken cutlets with salt and pepper. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side until a deep mahogany crust forms and internal temperature reaches 165°F. Remove chicken and set aside.
  2. In the same skillet, add the sliced mushrooms. Let them sit undisturbed for 2 minutes to brown. Add the sliced garlic and chili flakes, sautéing for 60 seconds until fragrant.
  3. Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape the browned bits (fond) from the bottom. Let the liquid reduce by half.
  4. Lower heat to medium-low. Stir in heavy cream and Italian seasoning. Simmer for 2 minutes until slightly thickened. Stir in the parmesan cheese and baby spinach until the spinach is wilted and the sauce is emulsified.
  5. Return the chicken and any accumulated juices to the pan. Spoon the sauce over the chicken and serve immediately.