Step 1

Dry the chicken well with paper towels. Place them on a cutting board then use the heel of your palm to gently pound the chicken so that it is even in thickness. Mix the flour, Italian seasoning, salt, and pepper in a shallow bowl then coat the chicken in the flour.

Step 2

Heat the oil to a large frying pan over medium-high heat. Add the chicken and sear for 5 minutes per side, until it is golden brown. Remove the chicken from the pan.

Step 3

Add the garlic to the pan and let it cook for 30 seconds. Add the chicken stock and cream and scrape the bottom of the pan to loosen any stuck-on bits. Stir the sun-dried tomatoes into the sauce. Add the spinach to the pan and let it wilt.

Step 4

Return the chicken and any juices to the pan and let it simmer in the sauce for 3-4 minutes, until the cream reduces a little.