Ingredients
For the Chicken
- 4 large chicken breasts lightly pounded to even thickness
- 1 teaspoon Italian Seasoning
- Salt and pepper
- 4 tablespoons flour
- 3 tablespoons parmesan cheese
For the Sauce
- 2 Tablespoons + ¼ cup Kerrygold salted butter
- 4 garlic cloves minced
- 8.5 ounces sun-dried tomatoes drained and rinsed
- 1 tablespoon flour
- ½ cup heavy cream
- 1 cup low sodium chicken broth
- ½ cup parmesan cheese grated or hand shredded
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 cup baby spinach chopped
- Fresh parsley for garnish
Instructions
- Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
- Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
- Heat a large skillet over medium high heat. Add the 2 tablespoons butter and stir/melt.
- Cook each chicken breast for 4-5 minutes per side or until its fully cooked (165F in the center) and browned on both sides. Remove from the skillet and place on a plate..
- In the same pan over medium heat, add remaining ¼ cup butter. Use a wooden spatula to scrape the bottom of the pan to remove any bits to add extra flavor to sauce.
- Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
- Whisk in the flour and allow to slightly thicken.
- Gently whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
- Add the spinach and reduce heat to simmer. Cook until spinach has wilted, and the sauce has thickened more.
- Add the chicken back into the skillet. Coat with sauce. Cook for approximately 4-5 minutes. Garnish with fresh parsley and enjoy!