Creamy Spinach Chicken

INGREDIENTS:

4 pieces chicken cutlets thinly sliced
salt to taste
black pepper to taste
vegetable oil
2 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

DIRECTIONS:

Season chicken cutlets (see Note 1) with salt and pepper. A quick dash on each side. Then coat both sides with flour.
Heat large skillet with vegetable oil under medium high heat, then place chicken cutlets onto skillet. Do not overlap cutlets. Sear cutlets on one side until they brown slightly, flip, and then sear on the other side.
Once chicken reaches an internal temperature of 165℉, remove from skillet immediately. Do not overcook chicken.
Lower to medium heat, then add butter and smashed garlic.
Once garlic is fragrant, add flour, half and half and chicken broth. Stir continuously to dissolve flour, and bring sauce to a boil.
Once sauce thickens, add spinach and fold it into sauce.
Bring chicken cutlets back into the skillet and coat each piece of cutlet with sauce. Remove from heat once chicken is covered with sauce. Chicken shouldn’t stay in the sauce for more than a minute.
Serve and enjoy!