Ingredients:

  • 1.5 lb (680g) boneless skinless chicken breasts, sliced into thin cutlets
  • 1/2 cup (65g) all-purpose flour
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 2 tbsp (30ml) sun-dried tomato oil (from the jar)
  • 1 tbsp (14g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 1/2 cup (75g) sun-dried tomatoes, thinly sliced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) chicken stock
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (60g) fresh baby spinach
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Season the flour with salt and pepper. Dredge each chicken cutlet in the flour, shaking off the excess to ensure a thin coating.
  2. Heat the sun-dried tomato oil and butter over medium-high heat in a 12-inch skillet. Sear the cutlets for 3–4 minutes per side until golden-brown. Remove chicken from the pan and set aside on a plate.
  3. Reduce heat to medium. In the same skillet, add minced garlic and sliced sun-dried tomatoes. Sauté for 2 minutes until fragrant and tomatoes soften.
  4. Pour in chicken stock to deglaze the pan, scraping up the brown bits. Stir in heavy cream, oregano, and red pepper flakes. Simmer for 3–5 minutes until slightly thickened.
  5. Stir in the Parmesan cheese until completely melted and glossy.
  6. Add baby spinach to the sauce and stir until just wilted. Return the seared chicken cutlets to the pan, spooning the sauce over them. Simmer for 2 more minutes.