In a bowl, combine flour and spices. Whisk together.
Pound the breasts with a mallet and flatten to about an inch thick.
Season both sides with salt and pepper then dredge or dip chicken breasts in the flour. Tap off any excess.
Add a tablespoon of oil and butter to a pan over medium high heat. Add two chicken breasts, cover and cook until golden brown, about 4 minutes, flip and repeat. Cook until the chicken has an internal temperature of 165F/75C. Remove the cooked chicken to a plate, then add another tablespoon of butter and cook the remaining two breasts.
Reduce heat to medium, melt two tablespoons of butter in the pan, then add the garlic and stir constantly for 30-45 seconds or until fragrant.
Pour in the wine and cook while stirring occasionally until reduced by about half. Stir in the cream and let it come to a simmer then sprinkle the parmesan cheese in and stir over heat until melted.
Add the spinach and cook until wilted then return the chicken and any juices to the pan and reduce heat to medium low. Simmer until the chicken is warmed through and the sauce has thickened, about 4 minutes. Garnish with more spinach or parsley if desired and serve.
You can also use boneless and skinless chicken thighs to make this recipe.
If you’re not a fan of spinach, you can use Swiss chard or kale.
If you don’t have wine, you can use the same amount in chicken stock instead.
You can add mushrooms to this recipe at the beginning if you want. Sauté it alongside the garlic. It’ll be a delicious addition.
If you don’t have Italian seasoning, you can use dried herbs of your choice.
Don’t try to move the chicken once you have added it to the pan to sear. Once the golden crust has formed on the breasts, it will easily lift from the pan. If you move it around, you won’t get the perfect sear.
Like most cream-based recipes, it is best to serve this meal as soon as you have finished making it.