• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 pounds chicken breast cutlets
• 2 tablespoons canola oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 3/4 cup chicken stock
• 1/3 cup sun-dried tomatoes, sliced into thin strips
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 3/4 cup heavy cream, warmed
• 1-1/2 cups fresh baby spinach, washed and dried
• 1 cup freshly grated Parmesan cheese, plus extra for garnish
• Chopped fresh basil for garnish

Editor’s Tip: You can use a grater to mince garlic!

Coat the chicken. Heat a large, nonstick skillet over medium-high heat and add in the oil. Add 2-3 cutlets to the pan (don’t crowd them) and cook for 3-4 minutes on each side, until they’re lightly browned and cooked through. Move the chicken to a plate. Continue cooking the rest of the cutlets. Hold the cooked chicken aside

Reduce the heat under the skillet to medium, and add the tablespoon of butter to the pan. When it’s melted, add the minced garlic and saute for 30 seconds to a minute until fragrant but not burned. Pour in the chicken stock, and stir in the sliced sun-dried tomatoes, red pepper flakes, oregano and thyme. Simmer the mixture for a minute

Pour the warmed heavy cream into the pan. Simmer the sauce for about 5 minutes, stirring occasionally. Add in the baby spinach and grated Parmesan. Stir the sauce gently for another minute or so until the spinach wilts.

Slide the cooked chicken cutlets into the sauce, and let them simmer for 3-4 minutes, spooning sauce over them, until they’re warmed through.

Place the chicken cutlets on plates and spoon sauce over them. Sprinkle grated Parmesan and chopped basil over the tops and serve immediately