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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. Add the chicken, cooking for 5-6 minutes on both sides until browned. Remove the chicken from the pan when done.
- Add the remaining tablespoon of olive oil. Add onion, sprinkle with salt, and cook until softened. Then, add garlic and cook for another minute.
- Pour in the wine and let it sizzle. Add the chicken broth and scrape up the brown bits from the bottom of the pan.
- Add the heavy cream and simmer for 3-4 minutes. Stir in Parmesan cheese until melted.
- 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 garnish with fresh parsley and grated parmesan.
Notes
Feel free to substitute chicken broth for the wine if desired.
Serve with pasta or rice for a heartier meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 2g
- Sodium: 840mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 175mg