Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into even cutlets
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 tbsp oil from the sun-dried tomato jar
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach, packed
  • 1/4 cup fresh basil leaves, chiffonade

Instructions:

  1. Pat chicken breasts completely dry with paper towels. Season both sides with kosher salt, cracked black pepper, and dried oregano.
  2. Heat 2 tablespoons of sun-dried tomato oil in a large heavy-bottomed skillet over medium-high heat.
  3. Add chicken cutlets to the pan and sear until deep mahogany-brown and cooked through (internal temperature of 165°F/74°C). Remove chicken and set aside on a plate.
  4. In the same skillet, reduce heat to medium and sauté minced garlic for 1 minute until fragrant, using the moisture to scrape up the browned bits (fond).
  5. Add chopped sun-dried tomatoes, heavy cream, and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes until the sauce begins to thicken.
  6. Stir in fresh baby spinach and cook until just wilted.
  7. Remove skillet from heat. Fold in freshly grated Parmesan cheese and chiffonade basil, stirring until the cheese is melted and the sauce is velvety.
  8. Return chicken cutlets to the pan, spooning the sauce over them before serving.