-
1
In a large plate, combine the flour with 32g Parmesan cheese, garlic powder and lemon zest. Season with salt and pepper and mix well. Coat each chicken breast with flour mixture and set aside. -
2
In a skillet, heat oil over medium-high heat. When the oil is 60% hot, add the wrapped chicken breasts and fry until golden brown on both sides, about 6 minutes. -
3
Reduce heat to medium and add butter to pan. Once melted, add garlic and stir-fry until fragrant. Add spinach and stir-fry until soft. Add the chicken broth, cream and remaining Parmesan cheese, season with salt and pepper and stir to combine. Add lemon slices and cook over low heat until the soup thickens, about 3 to 4 minutes. Return the fried chicken breasts to the pan and cook for another 5 to 6 minutes, until the chicken is cooked through. -
4
After the chicken is cooked, remove from the pot. Garnish with fresh basil leaves before serving!