Ingredients
- 2 chicken breasts (slice & pound into ½ inch thick cutlets)
- Pink of both sea salt and fresh grated pepper
- ⅓ cup all purpose flour
- 2 tsp garlic powder
- 1 tbsp olive oil, divided
- 1 tbsp butter, divided
- 2 tbsp (about 1 medium shallot)- minced
- 1 tbsp (about 4 cloves of garlic)- minced
- 1 tsp dijon mustard
- ½ cup dry white wine
- 1 ¼ cup beef stock
- 1 tsp italian seasoning
- 1 tbsp cornstarch
- 7 cups spinach
- 2 tbsp sundried tomatoes
- ½ c heavy cream
- Fresh grated parmesan cheese
Directions
- Prepare chicken by slicing and pounding into ½ inch thick slices and season with both salt and pepper. In a wide, shallow bowl mix together flour and garlic powder. Drench each side of the chicken in the flour mixture, make sure the chicken is coated and shake to leave behind access.
- Heat a skillet over medium/high heat. Add ½ tbsp olive oil and ½ tbsp butter to the heated pan. Once melted and hot, add the flour coated chicken. Cook for 4 minutes, then flip and cook for another 3-4 minutes (chicken is down once browned and internal temperature is 165 degrees F). Transfer chicken to a plate and set aside while you make the sauce.
- Add the remaining olive oil and butter to the hot pan, add in the minced shallot, cook for 2 minutes, add the minced garlic, stir and cook for another minute. Add dijon mustard and stir to combine. Add the white wine, beef stock and Italian seasoning. Bring to a simmer and slower heat, cook for 3 minutes. Pour 3 tbsp sauce into a small bowl and mix in 1 tbsp cornstarch. Once thickened add back into the sauce. Add the sundried tomatoes, mix then the spinach. Stir and mix often until spinach is wilted, pour in the heavy cream, some fresh grated parmesan cheese and mix well.
- Plate the chicken on a large dish and pour the sauce all over the top. Finish with more parmesan cheese and fresh grated black pepper.
