One of our family favorites! This is a one pot dinner that comes together so well. I prefer with the lemon but Whitney prefers without, so we eat it both ways! The parmesan cream sauce is rich and flavorful. Adding the basil and lemon adds a vibrant, herbal touch, and will make your kitchen smell AMAZING as an added bonus.
Thanks for watching!

Ingredients:
3/4 cup flour
1/4 cup cornstarch
1 cup Parmesan (flour mixture)
1 cup Parmesan (cream mixture)
1 tsp garlic powder
2 Tsp kosher salt 
1 tsp pepper
1 Tbsp of Italian seasoning optional
(Optional 2 tsp lemon zest) 
2 Tbsp olive oil
1 Tbsp butter
3 eggs
1/4 cup buttermilk
2.5 cup baby spinach
2/3 cup chicken broth
1 cup heavy whipping cream
1/4 cup fresh sliced basil (keep a small handful out for garnish after cooked) 


On a large plate, combine: 3/4 c. flour with 1/4 c. cornstarch, 1 c. Parmesan, 1 tsp garlic powder, 1 Tbsp salt, 1 1/2 tsp pepper and 1Tbsp of Italian seasoning. (Optional: add 2 tsp lemon zest) Mix thoroughly.
In a separate bowl combine three eggs, and 1/4 c. milk. 
Pound 2 to 3 chicken breast to a uniform thickness 3/8-5/8”. Dip each breast in the egg wash, then dredge through the flour mixture. Set aside.
In a large skillet or pan heat 2 Tbsp of olive oil over medium high heat (until shimmering). 
Add chicken. Sear until golden (about 3 min) 
Flip and repeat. Remove from pan, set aside. 
Reduce heat to medium low, add 1 tablespoon butter, when butter is melting add two cloves of minced garlic. Cook right under one minute. Then add 2 1/2 c. of spinach and cook until wilted (approx 2 min).
Add 2/3 c. of chicken broth and 1 c. Cream.
Bring to simmer and leave for 3-4 minutes. Add 1 c. Parmesan and salt and pepper to taste. Return chicken to skillet. Optional: add 1 lemon, sliced into thin rounds. Stir slightly to combine. add 1/4 cup of thinly sliced basil (save a small amount for garnish after cooked if desired)

Simmer covered until internal chicken temp reaches 165° F (approx 4-6 min.)

Intro 0:00
Egg wash 0:26
Preparing the chicken 1:50
Shredding Parmesan 2:44
Chicken breading 3:40
Lemon, Garlic and Basil 7:18
Frying chicken 10:33
Making cream sauce 12:18
Adding back chicken and aromatics 16:40
Plating 18:01
Taste Test 18:34