Creamy Tuscan Parmesan Chicken

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• 2 each large boneless skinless chicken breasts (cut in half lengthwise for four pieces of chicken total)
  Ingredient note

  Source: 2 large boneless skinless chicken breasts (cut in half lengthwise for four pieces of chicken total)
• 2 tablespoons + 2 tablespoons butter
  Ingredient note

  Source: 2 tablespoons butter; Source: 2 tablespoons butter
• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• ¼ cup flour
  Ingredient note

  Source: ¼ cup flour
• ¼ cup shredded parmesan cheese
  Ingredient note

  Source: ¼ cup shredded parmesan cheese
• 2 teaspoons minced garlic
  Ingredient note

  Source: 2 teaspoons minced garlic
• 1 each 12-ounce jar sun dried tomatoes packed in oil (drained and lightly rinsed)
  Ingredient note

  Source: 1 12-ounce jar sun dried tomatoes packed in oil (drained and lightly rinsed)
• 1 teaspoon dried Italian blend herbs
  Ingredient note

  Source: 1 teaspoon dried Italian blend herbs
• 1 cup chicken broth
  Ingredient note

  Source: 1 cup chicken broth
• ½ cup heavy cream
  Ingredient note

  Source: ½ cup heavy cream
• 1 cup baby spinach leaves
  Ingredient note

  Source: 1 cup baby spinach leaves
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper to taste
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper to taste

1. Pound chicken pieces to even 1/2 inch thickness or less. Stir together flour and parmesan cheese. Dredge chicken in the flour mixture, making sure to coat all sides (you can rub the chicken with a little bit of olive oil to help the flour stick to the chicken if you need to).
2. Melt 2 tablespoons butter in a large skillet. Drizzle oil into the pan. Add chicken and cook over medium heat 3-4 minutes on each side until cooked through and the outside is golden-brown. Transfer to a plate and cover to keep warm.
3. Add remaining 2 tablespoons of butter to the pan. Add garlic and saute until browned and fragrant (about 1 minute). Add sun dried tomatoes, Italian herbs, chicken broth, and cream and give it a good stir. Let sauce cook for about 5 minutes to reduce and thicken.
4. Add salt and pepper to taste. Stir in spinach. Return chicken to the pan and spoon the sauce over the top. Top with additional parmesan cheese and garnish with fresh basil if desired and serve immediately.