2-3 (about 2 pounds) chicken boneless skinless chicken breasts or thighs, sliced lengthwise into thin cutlets
Salt, to taste
Fresh cracked black pepper, to taste
1 teaspoon garlic powder
1/3 cup all-purpose flour
4 Tablespoons butter or olive oil, divided
4 cloves garlic, minced
1 cup chicken or vegetable stock
1 cup heavy cream
3/4 cup grated parmesan cheese
1/2 teaspoon dried herbs (oregano, thyme or Italian seasoning) or 1 teaspoon chopped fresh herbs
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
2 cups fresh spinach leaves, tough stems removed
1/4 cup chopped fresh basil leaves
Preparation
Season both sides of chicken cutlets with garlic powder, salt and pepper.
Gently dredge chicken in flour and shake off any excess flour.
Heat large skillet on medium-high heat.
Add 2 Tablespoons of butter or olive oil to the skillet. Sear both sides of chicken until they are golden brown, about 3 minutes on each side. Once browned on all sides, remove from pan.
In same pan on medium heat, add garlic and cook until translucent, about 1 minute.
Add vegetable stock, heavy cream and whisk to incorporate.
Add cheese, sun dried tomatoes and spinach. Stir until cheese is melted.
Lower heat to simmer and place chicken back into the sauce. Cook for about 5-10 minutes until sauce is thickened and chicken is cooked through.
