Ingredients:

  • 1.5 lbs chicken breast cutlets, pounded to 1/2-inch thickness
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 2 cups fresh baby spinach
  • 1/2 cup low-sodium chicken broth
  • 1 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp fresh oregano

Instructions:

  1. Pat the 1.5 lbs of chicken cutlets completely dry with paper towels.
  2. Whisk the 1/4 cup flour, 1 tsp salt, and 1/2 tsp pepper in a shallow bowl, then coat each piece of chicken, shaking off the excess.
  3. Heat 2 tbsp olive oil in the skillet over medium high heat and cook the chicken for 5 minutes per side until golden and the coating is firm.
  4. Remove the chicken to a plate.
  5. In the same pan, toss in the 6 cloves of garlic and the diced shallot, stirring for 1 minute until fragrant and soft.
  6. Pour in the 1/2 cup chicken broth, scraping the bottom with a spatula to lift the browned bits.
  7. Stir in the 1/2 cup sun dried tomatoes, 1 tsp oregano, and 1 cup half and half, simmering for 3 minutes until the liquid slightly thickens.
  8. Turn the heat to low and whisk in the 1/2 cup Parmesan cheese until the sauce is silky.
  9. Fold in the 2 cups of spinach and stir for 30 seconds until the leaves just begin to collapse.
  10. Nestle the chicken back into the pan, spooning the sauce over the top, and let it warm through for 1 minute.