Instructions:
- Pat chicken breasts completely dry. Season heavily with salt and pepper, then lightly dredge in flour, shaking off any excess.
- Heat olive oil and 1 Tbsp butter in a large, heavy-bottomed skillet over medium-high heat until shimmering. Sear chicken breasts for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove chicken to a clean plate and set aside, keeping it warm.
- Reduce heat to medium. Add remaining 1 Tbsp butter to the pan. Add minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until fragrant.
- Pour in the white wine (or broth) to deglaze the pan, scraping up all the browned bits (fond) from the bottom. Let the wine reduce by half (about 2 minutes).
- Pour in the chicken broth and stir in the Italian herbs. Allow this to simmer gently for 3–4 minutes until the liquid has slightly thickened.
- Lower the heat. Whisk in the heavy cream and grated Parmesan cheese until the sauce is smooth and starting to bubble gently around the edges. Taste and adjust salt and pepper.
- Add the fresh spinach in batches, stirring until it wilts completely down into the sauce.
- Return the seared chicken breasts to the skillet, nestling them into the sauce. Simmer gently for 2 minutes to heat through.
- Garnish generously with fresh parsley and extra Parmesan. Serve immediately over linguine or alongside roasted vegetables.