Ingredients
Method
Step-by-Step Cooking Walkthrough
- Pat chicken cutlets dry with paper towels. Season both sides evenly with Italian seasoning, garlic powder, salt, and black pepper.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken cutlets for 4-5 minutes per side until golden brown and cooked to 165°F. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tbsp butter, minced garlic, and chopped sun-dried tomatoes. Sauté for 60 seconds until fragrant, scraping up browned bits.
- Pour in chicken broth to deglaze the skillet and simmer for 2 minutes. Whisk in heavy cream and grated parmesan cheese. Simmer gently over medium-low heat for 3 minutes until slightly thickened.
- Add fresh baby spinach and stir gently for 1-2 minutes until wilted. Return chicken and resting juices to the skillet, spooning sauce over each piece.
- Garnish with fresh basil ribbons and black pepper. Serve hot over pasta or with crusty bread!