Ingredients
Scale
- ¼ cup all purpose flour
- 1 tsp italian seasoning
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp pepper
- 1½ lbs boneless skinless chicken breasts sliced thin
- 3 tbsp olive oil divided
- ½ onion chopped
- 3 cloves garlic minced
- ⅓ cup dry white wine or substitute chicken broth
- ½ cup chicken broth
- ¾ cup heavy cream
- ⅓ cup grated parmesan cheese
- 3 cups baby spinach
- fresh chopped parsley
- squeeze of lemon juice
Instructions
- In a shallow bowl, whisk together the flour, Italian seasoning, salt, garlic powder, and pepper. Dredge the chicken breasts in the flour mixture.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once heated, add in the chicken, and cook for 5-6 minutes on each side until browned and cooked through. Remove the chicken from the pan once done.
- Add the remaining tablespoon of olive oil, then add the onion, sprinkle with salt, and cook until softened. Add in the garlic and cook for another minute.
- Pour in the wine and let it sizzle out. Then, add the chicken broth and using a wooden spoon, scrape up the brown bits from the bottom of the pan.
- Stir in the heavy cream and let it simmer for 3-4 minutes. Then, mix in the Parmesan cheese.
- Add the spinach and stir until wilted.
- Return the chicken to the pan, nestling it into the sauce.
- Finish with a squeeze of lemon juice and a sprinkle of chopped parsley and additional grated Parmesan cheese.
Notes
You can substitute chicken broth for the dry white wine if desired.
For added flavor, top with extra Parmesan cheese before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.