Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 cup low-fat cottage cheese
  • ¼ cup plain Greek yogurt
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 cups fresh spinach
  • ½ cup chicken bone broth
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Note: Moisture on the surface creates steam, which prevents browning.
  2. Season both sides evenly with salt, pepper, and smoked paprika.
  3. Heat olive oil over medium high heat in a large skillet until it shimmers.
  4. Place the meat in the pan without crowding. Sear for 3-5 minutes per side until a mahogany colored crust forms.
  5. Remove the meat from the pan and set it aside on a plate.
  6. Reduce heat to medium and sauté minced garlic until fragrant (about 30 seconds).
  7. Stir in the blended cottage cheese, Greek yogurt, and bone broth. Simmer gently on medium low until the sauce thickens and looks velvety. Note: Do not let it boil, or the yogurt might split.
  8. Stir in fresh spinach until wilted and finish with grated Parmesan and lemon juice.
  9. Return the meat to the pan for 2 minutes to glaze with the sauce.