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15 Easy Breakfast Ideas for Busy Mornings and Slow Weekends

These breakfast ideas give you 15 easy options for rushed weekday mornings, make ahead meals, and slow weekends when you actually want to cook. Each one comes with a short…
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken cutlets or fresh protein patted dry
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp unsalted butter divided
  • 4 cloves fresh garlic finely minced
  • 1 tsp Italian herb seasoning
  • 1/2 cup low-sodium broth
  • 1/2 cup heavy cream or coconut milk
  • 2 cups fresh baby spinach
  • 1/3 cup grated Parmesan cheese

Method
 

  1. Pat the protein completely dry with paper towels. Season generously with kosher salt, black pepper, and Italian herbs.
  2. Heat olive oil and 1 tablespoon of butter in a large heavy skillet over medium-high heat until shimmering.
  3. Add meat in a single layer without crowding. Sear 4 to 5 minutes per side until deeply golden-brown; remove to a plate.
  4. Melt remaining butter in the pan, add minced garlic, and sauté for 60 seconds. Deglaze with broth, scraping up browned bits.
  5. Stir in heavy cream and Parmesan; simmer gently for 2 minutes. Fold in fresh spinach until wilted.
  6. Return protein to the skillet, spoon warm pan sauce over top, and serve immediately with crusty bread or pasta.

Notes

• Store leftovers airtight in the refrigerator for up to 4 days.