Creamy Sun Dried Tomato Chicken Recipe

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• 4 each medium chicken breasts (pounded)
  Ingredient note

  Source: 4 medium chicken breasts (pounded)
• 2 tablespoons all-purpose flour
  Ingredient note

  Source: 2 tablespoons all-purpose flour
• 1 tablespoon Italian seasoning
  Ingredient note

  Source: 1 tablespoon Italian seasoning
• 1 teaspoon sea salt
  Ingredient note

  Source: 1 teaspoon EACH: sea salt and pepper
• 1 teaspoon pepper
  Ingredient note

  Source: 1 teaspoon EACH: sea salt and pepper
• 2 tablespoons olive oil (see notes)
  Ingredient note

  Source: 2 tablespoons olive oil (see notes)
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• ½ cup chicken stock
  Ingredient note

  Source: ½ cup chicken stock
• ½ cup cream
  Ingredient note

  Source: ½ cup cream
• ¼ cup chopped sun dried tomatoes
  Ingredient note

  Source: ¼ cup chopped sun dried tomatoes
• 2 cups spinach leaves (chopped)
  Ingredient note

  Source: 2 cups spinach leaves (chopped)

1. Dry the chicken well with paper towels. Place them on a cutting board then use the heel of your palm to gently pound the chicken so that it is even in thickness. Mix the flour, Italian seasoning, salt, and pepper in a shallow bowl then coat the chicken in the flour.
2. Heat the oil to a large frying pan over medium-high heat. Add the chicken and sear for 5 minutes per side, until it is golden brown. Remove the chicken from the pan.
3. Add the garlic to the pan and let it cook for 30 seconds. Add the chicken stock and cream and scrape the bottom of the pan to loosen any stuck-on bits. Stir the sun-dried tomatoes into the sauce. Add the spinach to the pan and let it wilt.
4. Return the chicken and any juices to the pan and let it simmer in the sauce for 3-4 minutes, until the cream reduces a little.