Creamy Dijon Chicken

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  1 tsp Italian seasoning
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.5 tsp 1/2 tsp salt ($0.02)
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  0.5 tsp 1/2 tsp freshly cracked black pepper ($0.02)
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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Butter
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  2 Garlic(6g)
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  1 cup Low Sodium Chicken Broth
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  0.3 cup Cream, Heavy Whipping
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  2 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 cup Spinach

Instructions

1. 1Mix the Italian seasoning, garlic powder, onion powder, salt, and black pepper in a small bowl. Slice each chicken breast horizontally into two thin cutlets, then season both sides evenly with the seasoning mix.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken cutlets and cook 4–5 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a clean plate and cover with foil to keep warm.
3. 3Add the salted butter and minced fresh garlic to the same skillet and reduce heat to medium-low. Cook 1–2 minutes over medium-low heat, stirring occasionally, until the garlic is fragrant and just beginning to turn light golden.
4. 4Pour the chicken broth into the skillet, add the Dijon mustard and Worcestershire sauce, and stir well, scraping up any browned bits from the bottom of the pan with a wooden spoon.
5. 5Stir in the heavy cream and grated Parmesan, then simmer 5–7 minutes over medium-low heat, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Taste and adjust seasoning with salt and pepper as needed.
6. 6Add the fresh spinach to the skillet and stir 2–3 minutes over medium-low heat until the spinach is completely wilted and incorporated into the sauce.
7. 7Return the cooked chicken cutlets to the skillet and spoon the sauce over them. Heat through for 1–2 minutes over medium-low heat until the chicken is warmed through.
8. 8Divide the chicken and sauce evenly into 4 airtight containers while hot. Refrigerate for up to 4 days.