Nowadays, it’s hard to find chicken breasts that aren’t gigantic. To ensure the juiciest cutlets, that will cook through perfectly, simply slice each breast in half, lengthwise.
We recommend using fresh spinach rather than baby spinach. Baby spinach is great for salads and mature spinach is better for cooking. Just be sure to rinse the leaves before removing the stems.
Be sure to spoon the creamy sauce all over the chicken during the final simmering step. The sauce will adhere to the chicken and add even more flavor.
Serve Piping Hot – This dish reheats beautifully, but you’ll want to serve it nice and hot right from the stove. The sauce will thicken somewhat after being removed from the heat.