Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp oil (reserved from the sun-dried tomato jar)
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, julienne cut
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh basil, chiffonade

Instructions:

  1. Pat the chicken cutlets dry with paper towels. Season both sides evenly with salt, pepper, and smoked paprika.
  2. Heat the sun-dried tomato oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Add chicken to the pan and sear for 3–5 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C).
  4. Remove chicken from the pan and set aside on a plate, keeping the browned bits (fond) in the pan.
  5. Lower the heat to medium. Add the minced garlic and julienne sun-dried tomatoes to the remaining oil and sauté for 1–2 minutes until fragrant.
  6. Pour in the heavy cream, using a wooden spoon to scrape up the browned bits from the bottom of the pan.
  7. Stir in the Parmesan cheese and simmer for 3–5 minutes until the sauce thickens to a velvety consistency.
  8. Fold in the fresh baby spinach and stir until just wilted, then stir in the lemon juice.
  9. Return the chicken and any accumulated juices to the pan. Spoon the sauce over the meat and simmer for 1 minute to reheat.
  10. Garnish with fresh basil chiffonade before serving.