Chicken Leonardo Recipe

Pound the chicken breasts to even thickness (about 1/2 inch): place each breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin so they cook evenly.

Combine marinade: in a bowl whisk 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Place chicken in a shallow dish or resealable bag and pour marinade over. Marinate at room temperature 15–20 minutes or refrigerate up to 2 hours. Remove chicken from refrigerator 20 minutes before cooking if chilled.

Set up dredging station: in one shallow dish place 1 cup flour seasoned with 1 tsp salt and 1 tsp pepper. In a second bowl whisk 2 eggs with 2 tbs milk. In a third bowl combine 1 cup grated Parmesan with a little extra black pepper.

Dredge each marinated chicken breast: lightly pat off excess marinade, dredge in flour (shake off excess), dip into egg wash, then press into Parmesan mixture to coat evenly on both sides.

Heat a large skillet over medium-high heat. Add 3 tbs olive oil and 2 tbs butter. When butter foams and oil is shimmering, add chicken breasts (work in batches if needed). Sear 3–4 minutes per side until golden-brown. The interior will finish cooking in the sauce; transfer seared chicken to a plate and tent with foil.

In the same skillet reduce heat to medium and add 2 tbs butter. Add 1 minced shallot and cook 1–2 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Deglaze the pan with 1 cup dry white wine or chicken broth, scraping up browned bits with a wooden spoon. Let the liquid simmer 2–3 minutes to reduce slightly.

Add 2 tbs fresh lemon juice and 1 cup heavy cream. Stir to combine and bring to a gentle simmer. Cook 3–4 minutes until the sauce begins to thicken.

Stir in 1 cup grated Parmesan until melted and smooth. Taste and season with salt and pepper as needed (start with 1/4 tsp salt if using broth, adjust).

Add 4 cups fresh spinach and 1 cup julienned sun-dried tomatoes to the sauce. Cook 1–2 minutes until spinach wilts and incorporates. Stir in 1 tbs chopped fresh basil.

Return the seared chicken to the skillet, nestling breasts into the sauce. Spoon sauce, spinach and tomatoes over the chicken. Reduce heat to low, cover loosely, and simmer 4–6 minutes until chicken reaches an internal temperature of 165°F (74°C) and sauce has thickened to coat the back of a spoon.

Remove skillet from heat. Sprinkle with 2 tbs extra grated Parmesan and 1 tbs chopped parsley. Let rest 2–3 minutes to allow juices to redistribute.

Serve each chicken breast topped with spoonfuls of the creamy spinach and sun-dried tomato sauce. Garnish with lemon wedges and additional basil or parsley if desired.