Tuscan Chicken

Ingredients

• 1.5 pounds boneless skinless chicken breasts – pounded to 0.5-inch thickness
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic – minced
• 0.5 cup sun-dried tomatoes (oil-packed) – drained and thinly sliced
• 0.25 teaspoon crushed red pepper flakes
• 1 teaspoon Italian seasoning
• 1 cup chicken broth
• 1 cup heavy cream
• 0.5 cup Parmesan cheese – finely grated
• 4 cups baby spinach

Instructions

1. Place the chicken between sheets of plastic and pound to 0.5-inch thickness. Pat dry, then season all over with the salt and black pepper. Dredge in the flour, shaking off the excess.
2. Heat the olive oil and butter in a large skillet over medium-high until the butter foams. Add the chicken and cook until deep golden, 3–4 minutes per side, and nearly cooked through (155–160°F). Transfer to a plate.
3. Reduce heat to medium. Add the garlic to the skillet and cook until fragrant, about 30 seconds. Stir in the sun-dried tomatoes, red pepper flakes, and Italian seasoning; cook 1 minute.
4. Pour in the chicken broth, scraping up any browned bits. Simmer 2–3 minutes until slightly reduced.
5. Stir in the heavy cream and Parmesan. Simmer gently, stirring, 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
6. Add the spinach and cook until just wilted, 1–2 minutes.
7. Return the chicken and any accumulated juices to the pan, turning to coat. Simmer 2–4 minutes until the chicken is cooked through (165°F) and the sauce is glossy.
8. Serve hot, spooning sauce over the chicken.