Ingredients

• 1 ½ pounds boneless, skinless chicken breasts, each breast sliced in half lengthwise to create two thinner cutlets
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 tablespoons extra-virgin olive oil, divided
• 1 large shallot, minced
• 3 large cloves garlic, minced or pressed
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 2 teaspoons tomato paste
• 1 cup chicken stock
• 1 cup heavy cream
• ½ cup sun-dried tomatoes in oil, drained well and chopped
• ¼ cup grated Parmesan cheese
• 3 cups baby spinach
• ¼ cup fresh basil, roughly chopped

Instructions

1. Sprinkle both sides of the chicken breasts evenly with kosher salt and black pepper. Heat 1 tablespoon of butter with the olive oil in a large skillet over medium-high heat. Arrange the chicken in a single layer and cook until golden, about 3 minutes per side. Remove the chicken to a large plate; it will finish cooking later in the sauce.
2. Lower the heat to medium and add the remaining tablespoon of butter to the same skillet. Stir in the shallot, garlic, Italian seasoning, and red pepper flakes, cooking for 1 minute while stirring to prevent the garlic from browning. Mix in the tomato paste and cook for an additional minute.
3. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. Let the sauce simmer for 3–4 minutes until slightly thickened.
4. Add the spinach and stir until just wilted, then return the chicken to the skillet, nestling it into the sauce. Reduce the heat to medium-low and cook for about 4 minutes, or until the chicken reaches an internal temperature of 165°F on an instant-read thermometer.
5. Finish with fresh basil and extra Parmesan cheese if desired. Taste and adjust seasoning with additional salt or red pepper flakes as needed. Serve warm.