Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 2 tbsp oil reserved from the sun-dried tomato jar
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes, drained and chopped
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh basil, chiffonade

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. Season both sides with salt, pepper, and oregano.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Sear chicken for 3–5 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate.
  3. Lower heat to medium. Add the sun-dried tomato oil to the pan. Sauté the minced garlic and chopped sun-dried tomatoes for 2 minutes, scraping the bottom of the pan to release browned bits.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, whisking constantly until the sauce is smooth and slightly thickened.
  5. Fold in the fresh baby spinach and stir until just wilted (about 60 seconds). Stir in the fresh lemon juice and fresh basil.
  6. Return the seared chicken to the skillet and simmer briefly until the chicken is cooked through and coated in the sauce.