Step 1

Pound the chicken breasts so they are an even thickness of about an inch thick then season with salt and pepper then dredge in flour.

Step 2

Add the oil and half the and butter to a large skillet over medium-high heat. Once hot add two chicken breasts and cover. Cover and cook for about 4 minutes on either side, chicken should be golden brown and cooked through once done. Transfer cooked chicken to a plate then repeat for the remaining chicken breasts. Wipe the pan down if needed.

Step 3

Lower heat to medium-low, add the remaining two tablespoons of butter to the pan. Once melted add in the minced garlic and a tablespoon of flour and cook while stirring constantly for about 45 seconds then whisk in the chicken stock and oregano. Cook until reduced then stir in the cream, parmesan cheese, and sun dried tomatoes.

Step 4

Once the mixture is at a simmer add the spinach and cook until wilted, stirring as needed. Return chicken to pan to warm through then spoon sauce over top, and serve.