Ingredients

• 4 pieces chicken cutlets thinly sliced
• salt to taste
• black pepper to taste
• vegetable oil
• 4 tbsp all purpose flour
• 2 tbsp butter
• 4 cloves garlic smashed
• 1 cup half and half
• 1/4 cup chicken broth
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups spinach

Instructions

1. Lightly season both sides of the chicken cutlets with salt and pepper. Use just a small amount per side. Coat each piece evenly with 2 tablespoons of the flour.
2. Heat a large skillet over medium-high heat with vegetable oil. Arrange the chicken cutlets in the pan without overlapping. Cook until lightly browned on the first side, flip, and brown the other side.
3. When the chicken reaches an internal temperature of 165℉, transfer it out of the skillet right away to prevent overcooking.
4. Reduce the heat to medium. Add the butter and smashed garlic to the same skillet.
5. Once the garlic becomes aromatic, stir in the remaining 2 tablespoons of flour, followed by the half and half and chicken broth. Whisk constantly until the flour is fully incorporated, then bring the sauce to a boil.
6. After the sauce thickens, add the spinach and gently stir until it wilts into the sauce.
7. Return the chicken cutlets to the pan, turning them so each piece is fully coated. Remove the skillet from the heat once the chicken is covered; do not leave the chicken in the sauce longer than one minute.
8. Serve immediately and enjoy.

• Note 1: If chicken cutlets are unavailable, slice chicken breasts lengthwise into two thin pieces.
• Update: The flour amount was adjusted to 2 tablespoons (from 1/2 cup) after additional testing and reader feedback.