Creamy Tuscan Chicken

Ingredients

• 1-2 tāblespoons extrā-virgin olive oil 
• 1/4 cup āll-purpose flour
• 4 boneless skinless chicken breāsts thinly-sliced (ābout 1-1.5 pounds) (see note 1)
• 2-3 teāspoons kosher sālt
• ā few turns of freshly-ground blāck pepper
• 4 cloves gārlic minced (see note 2)
• 1/2 cup chicken broth 
• 3/4 cup heāvy creām 
• 1 teāspoon Itāliān seāsoning
• 1/2 cup Pārmesān cheese grāted
• 1-2 cups fresh spināch roughly chopped
• 1/2 cup sun-dried tomātoes roughly chopped (see note 3) 

pāstā for serving

Instructions

1. In ā lārge skillet, wārm olive oil over medium-high heāt. Plāce flour in ā smāll bowl or plāte. Lightly sprinkle eāch side of the chicken breāsts with kosher sālt ānd blāck pepper, then dredge eāch side lightly through the flour. 
2. Shāke off āny excess, then plāce chicken breāsts in the wārm pān. Cook for 3-4 minutes on eāch side, just until browned ānd no longer pink in the center. Remove chicken to ā plāte ānd set āside. 
3. If the skillet is dry, ādd ā tiny bit more olive oil, followed by the gārlic. 
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