Garlic Parmesan Chicken

Instructions

1. In a large skillet, heat the oil over medium-high heat. While the oil is heating, lightly coat the chicken with the flour. Arrange the cutlets in the skillet and cook until they are golden and release easily from the pan, about 3 to 4 minutes. Flip the chicken and continue to cook the remaining side until it is golden and reaches an internal temperature of 165ºF, about 2 to 3 minutes. Season the cutlets with salt and pepper to taste and remove them from the pan. Set them aside.
2. Reduce the heat to medium-low and add the butter and garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds. Add the flour and cook, stirring, for another 30 seconds. Stir in the chicken broth and cream, scraping the bottom of the pan to release any brown bits. Stir in the Parmesan and cook until it has completely melted, about 1 minute. Stir in the spinach and continue to cook until it is wilted, about 1 minute. Return the chicken cutlets to the skillet.
3. Serve immediately or store in the refrigerator for up to 3 days.