Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried Italian seasoning
  • 2 tbsp oil from the sun-dried tomato jar
  • ½ cup sun-dried tomatoes, drained and chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • ½ tsp red pepper flakes

Instructions:

  1. Season the chicken cutlets evenly with salt, pepper, and Italian seasoning.
  2. Heat the sun-dried tomato oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until shimmering.
  3. Add chicken and sear for 3-5 minutes per side until a mahogany-colored crust forms. Remove chicken from the pan and set aside on a plate.
  4. Lower the heat to medium. In the same pan, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until the garlic is fragrant and the tomatoes soften, scraping up the brown bits from the bottom of the pan.
  5. Pour in the heavy cream and bring to a gentle simmer. Stir in the red pepper flakes.
  6. Lower the heat to low and whisk in the Parmesan cheese until melted and smooth.
  7. Fold in the baby spinach and stir until just wilted.
  8. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat for 2 minutes to reheat.