Ingredients

• 2 large chicken breasts, sliced lengthwise
• Salt & pepper, to taste
• 1/2 teaspoon garlic powder
• Flour, for dredging
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup chicken broth 
• 1 heaping teaspoon Dijon mustard
• 1 cup heavy (whipping) cream
• 2 cups fresh baby spinach, loosely packed
• 1/4 cup sun-dried tomatoes
• 1 tablespoon fresh basil, chopped

Instructions

1. Slice the chicken breasts in half lengthwise. Season both sides with salt, pepper, and garlic powder, then lightly coat each piece in flour.
2. Heat the olive oil and butter together in a skillet over medium-high heat. Once melted and hot, add the chicken and cook for 4–5 minutes per side until golden brown. Remove the chicken from the pan and set aside.
3. Pour the chicken broth into the skillet and add the Dijon mustard. Stir while scraping the browned bits from the bottom of the pan. Let the mixture simmer for 1–2 minutes.
4. Add the cream, spinach, and sun-dried tomatoes to the skillet. Return the chicken to the pan and cook for about 5 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
5. Stir in the fresh basil. Taste and adjust seasoning with additional salt and pepper if needed. Serve right away.

• Sun-dried tomatoes packed in oil tend to have a more intense flavor. If using oil-packed tomatoes, drain them before adding to the pan.
• If your chicken breasts are small, you can leave them whole and simply extend the cooking time slightly.
• Chicken is fully cooked when it reaches an internal temperature of 165°F. An instant-read thermometer is recommended for accuracy.