Instructions

• Pat the chicken dry and pound each breast to about ½ inch thickness. Season both sides with salt and pepper.
• Heat a large skillet over medium-high heat and add 1 tablespoon of the 2 tablespoons butter or olive oil. When the fat is hot, add the chicken (work in batches if necessary to avoid crowding) and sear 4–5 minutes per side, until golden. Transfer the chicken to a plate and set aside.
• Reduce the heat to medium and add the remaining 1 tablespoon butter or olive oil to the same pan.
• Add the chopped garlic and sauté about 30 seconds, until fragrant (watch it so it does not burn). Add the chopped sun-dried tomatoes and the chopped spinach (if using) and cook 1–2 minutes, until the spinach begins to wilt.
• Pour in the heavy cream and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the grated Parmesan until melted and the sauce is smooth. Taste and adjust salt and pepper as needed.
• Return the seared chicken to the pan, spoon the sauce over the pieces, and simmer 1–3 minutes more until the chicken is heated through and the sauce has thickened slightly (chicken should reach an internal temperature of 165°F). Remove from heat and serve immediately.