Ingredients

• 0.25 cups all-purpose flour
• 0.75 teaspoons kosher salt
• 2 boneless , skinless chicken breasts
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 0.5 cups dry white wine
• 0.75 cups chicken stock
• 0.75 cups heavy whipping cream
• 0.5 teaspoons black pepper
• 0.5 teaspoons garlic powder
• 0.25 teaspoons dried oregano
• 0.13 teaspoons dried thyme
• 0.13 teaspoons dried marjoram
• 1 package fresh baby spinach
• 0.25 cups roughly chopped fresh basil
• 1 ounce Parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together flour and 1/4 teaspoon of the salt in a medium bowl. Add chicken cutlets, one at a time, and toss to coat evenly with flour. Shake off excess flour, and set aside on a plate.
3. 3 Heat a large skillet over medium-high. Add butter and oil; cook, swirling occasionally, until butter is frothy, about 30 seconds. Add chicken in an even layer; cook, turning once halfway through, until browned and a thermometer inserted into thickest portion of breast registers 165°F, about 8 minutes. Transfer to a wire rack.
4. 4 Add wine to skillet; cook over high, stirring occasionally and scraping bottom to release brown bits, until reduced by half, about 1 minute. Stir in stock, cream, black pepper, garlic, oregano, thyme, marjoram, and remaining 1/2 teaspoon salt. Bring to a simmer over medium-high; cook, stirring occasionally, until slightly thickened, about 4 minutes.
5. 5 Stir in spinach; cook, stirring often, until spinach is wilted, about 1 minute.
6. 6 Return chicken to skillet. Cook over medium-high, turning chicken once, until chicken is heated through, about 1 minute. Remove from heat; add basil and Parmesan, swirling to combine.

Nutrition per serving