Prep time: 10-15 minutes

Cook time: 20 minutes

Materials:

• 2 chicken breasts (cut into cutlets)
• 1 cup spinach
• 3-4 garlic cloves diced
• 1/3 cup chicken stock
• 1/4 cup heavy cream
• Salt & pepper
• 1 tsp marjoram
• 1/4 tsp red pepper flakes
• Juice of 1/2 lemon
• 2 tbsp. olive oil
• 1 tbsp. unsalted butter

Process:

1. Take the chicken cutlets and lightly pound them. Salt and pepper both sides.
2. In a skillet with high sides add in the olive oil.
3. Keeping the heat on medium let the oil heat up.
4. Once the skillet is nice and hot add in the chicken (you may need to work in batches if not all cutlets fit in a single layer). Cook 3-4 minutes on each side or until fully cooked through.
5. Remove the chicken onto a clean plate.
6. Add in the unsalted butter and let it melt.
7. Once melted add in the garlic and cook for about 60 seconds or until fragrant.
8. Add in the chicken stock and let it come up to a simmer.
9. Add in the heavy cream and cook for a few minutes.
10. Season with salt, pepper, marjoram and red pepper flakes. Stir well.
11. Add in the lemon juice and then add the in the spinach. Once the leaves are wilted add the chicken back in.
12. Cook for a few minutes to warm the chicken through.
13. Plate and ENJOY!