½cupfinely grated Parmesan cheese(plus more to serve)
2cupschopped fresh spinach
1pintcherry or grape tomatoes(halved or quartered if large)
½poundorzo or cooked hot pasta(optional)
¼cupchopped fresh parsley
Combine the flour, salt and pepper in a shallow bowl.
Heat the olive oil in a very large skillet over medium-high heat. Dredge the chicken cutlets in the flour mixture, and once the oil is hot, cook the cutlets in the pan for about 2 minutes on each side until they are golden brown and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
Turn the heat down to medium and add the garlic. Stir for just one minute until you can smell the garlic. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the cream, basil, and oregano, and gradually add the Parmesan, sprinkling it slowly as you stir. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
Stir in the spinach and tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined. Tuck the chicken back in the pan with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
Either serve the chicken over the hot pasta or transfer it to a serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.
Serve this over the pasta or starch of your choice – rice, quinoa, or polenta would also be great.
Leftovers can be stored in the fridge for up to 4 days, and then reheated over low heat in a skillet until hot throughout.