2largeboneless skinless chicken breasts, cut in half lengthwise for four pieces of chicken total
1/4cupshredded parmesan cheese
For the Sauce
112-ouncejar sun dried tomatoes packed in oil, drained and lightly rinsed
1teaspoondried Italian blend herbs
1cupbaby spinach leaves
salt and pepper to taste
Pound chicken pieces to even 1/2 inch thickness or less. Stir together flour and parmesan cheese. Dredge chicken in the flour mixture, making sure to coat all sides (you can rub the chicken with a little bit of olive oil to help the flour stick to the chicken if you need to).
Melt 2 tablespoons butter in a large skillet. Drizzle oil into the pan. Add chicken and cook over medium heat 3-4 minutes on each side until cooked through and the outside is golden-brown. Transfer to a plate and cover to keep warm.
Add remaining 2 tablespoons of butter to the pan. Add garlic and saute until browned and fragrant (about 1 minute). Add sun dried tomatoes, Italian herbs, chicken broth, and cream and give it a good stir. Let sauce cook for about 5 minutes to reduce and thicken.
Add salt and pepper to taste. Stir in spinach. Return chicken to the pan and spoon the sauce over the top. Top with additional parmesan cheese and garnish with fresh basil if desired and serve immediately.
I sometimes add another 1/4 cup parmesan cheese to the sauce, just before adding the spinach, for extra creaminess and richness.