1 tablespoon olive oil
4 boneless skinless chicken breasts, pounded thin
2 garlic cloves, chopped
1/4 teaspoon red pepper flakes
1/4 cup white wine
3/4 cup chicken broth
1/2 cup heavy whipping cream
1/4 cup sun-dried tomatoes in oil, chopped
1/4 cup parmigiano reggiano, grated
1 cup baby spinach, stems removed
1/4 cup fresh basil, thinly sliced
Heat oil in a pan over medium-high heat, add the chicken and cook until lightly golden on both sides and completely cooked through, about 5 minutes per side; set aside.
Add the garlic and red pepper flakes and saute until fragrant, about 1 minute. Add the wine and deglaze the pan. Add the broth, cream, sun-dried tomatoes, parmesan, and bring to a boil, reduce the heat to simmer, add the spinach and let sauce simmer about 3-5 minutes to allow sauce to thicken. Add chicken back to pan along with any juices, season with salt and pepper to taste, remove from heat and stir in basil. Serve over pasta or rice.