2 lbs boneless, skinless chicken breast (thawed)
1 tsp Italian seasonings
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
2 Tbs olive oil
2 Tbs butter
2 cloves garlic, minced
1 c chicken broth
1 Tbs Dijon mustard
1 tsp Worcestershire sauce
1/3 c heavy cream
2 Tbs grated Parmesan cheese
2 c spinach
Mashed potatoes or some other favorite carb
In a small bowl, mix together the seasonings for the chicken (Italian seasonings, garlic powder, onion powder, salt, pepper). Carefully filet each chicken breast into two thinner cutlets. Season each breast with seasonings on both sides.
Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about four minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
To the same skillet add the butter and minced garlic. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant. Then add the chicken broth into the skillet and add the Dijon mustard and Worcestershire sauce (I find it helpful to whisk it all so the mustard really gets combined with everything). Stir together and scrape the bottom of the pan to add in any brown bits that may be stuck to the bottom of the pan.
Add the heavy cream and Parmesan cheese and stir well. Allow the sauce to simmer for five minutes (taste and add salt and pepper if desired). Add in the fresh spinach and stir into the sauce, allowing the heat to wilt the spinach. Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over the top. Allow the chicken to heat through, serve with your favorite side dish and enjoy!
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