4 Chicken Breasts
1 TBSP Garlic
2 TBSP Parsley
2 TBSP Lemon Juice
1 cup Fresh Spinach
BAKING & SPICES
1.5 TBSP Montreal Steak Seasoning
1 tsp Red Pepper Flakes
2 TBSP Granulated Garlic
2 TBSP Salted Butter
¼ cup Heavy Cream
Grated Parmesan (optional)
OIL AND VINEGAR
2 TBSP Olive Oil
1 cup Chicken Broth
Season Chicken with Steak Seasoning, Granulated Garlic, and Red Pepper Flakes.
Add Olive Oil to a bottom heavy pan.
Heat the oil and add Chicken Breasts. Flip after 5 minutes.
Remove Chicken from heat after searing. Deglaze pan with Chicken Broth. Scrape all the drippings off of the bottom of the pan.
Add Chicken back into the broth with Garlic and Lemon Juice and cover for 10 minutes on medium high heat.
Add Butter and whisk in Heavy Cream. Bring to a low boil for 5-7 minutes.
Turn off heat. Add Parsley and Spinach, salt if needed. Mix and cover until Spinach has wilted.
Top with freshly Grated Parmesan (optional.)
Enjoy with Pasta, Rice, Zoodles, Cauli-rice, or on its own!