Ingredients:

  • 1.5 lbs chicken breasts, sliced into cutlets
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup all-purpose flour
  • 3 tbsp sun-dried tomato oil, reserved from jar
  • 1/2 cup sun-dried tomatoes, julienned
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 cup dry white wine
  • 1 cup heavy cream, room temperature
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 cup fresh baby spinach

Instructions:

  1. Season chicken cutlets with salt and pepper, then dredge lightly in all-purpose flour, shaking off excess.
  2. Heat 3 tablespoons of reserved sun-dried tomato oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear chicken for 3-4 minutes per side until a deep golden-mahogany crust forms. Remove chicken from pan and set aside.
  3. Reduce heat to medium. In the same skillet, add the diced shallots and julienned sun-dried tomatoes. Sauté for 2 minutes until softened.
  4. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  5. Pour in the dry white wine to deglaze the pan, scraping the bottom with a whisk to release the flavorful fond. Let the liquid reduce by half.
  6. Stir in the heavy cream and dried oregano. Bring to a gentle simmer, then whisk in the Parmesan cheese until the sauce is smooth and emulsified.
  7. Add the baby spinach and return the chicken to the pan. Simmer for 2-3 minutes until the spinach is wilted and the chicken reaches an internal temperature of 165°F (74°C).