Pat the chicken cutlets completely dry with paper towels. Season both sides evenly with the salt and black pepper. Dredge the chicken lightly in the flour, shaking off any excess so there is only a very thin, even coating.
yum!Method
Heat the high-quality olive oil and melt the butter in a medium skillet over medium-high heat. Add the chicken cutlets and cook for about 4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Lower the heat to medium. Add the minced garlic and tomato paste to the drippings in the skillet. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste deepens to a rich brick-red color.
Pour in the chicken broth to deglaze the pan, scraping up all the savory browned bits from the bottom. Lower the heat to medium-low and slowly pour in the heavy cream.
Whisk the grated Parmesan cheese into the sauce until completely melted and smooth. Stir in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes (optional). Let the sauce simmer gently for 2 to 3 minutes until it slightly thickens. Add in your spinach in the end and mix through until they soften.
Return the seared chicken cutlets (and any resting juices) to the skillet, nestling them into the creamy sauce. Spoon the sauce over the top of the chicken and let it simmer for 1 to 2 more minutes to heat everything through.
Serve immediately with a side of jasmine rice or mashed potatoes.
