Step 1

Cut each chicken breast in half horizontally with a sharp knife, then lay plastic wrap over the chicken breasts and pound them with a meat mallet or rolling pin until they are about a quarter-inch thick.

Step 2

Combine the flour, salt, and pepper on a shallow platter.

Step 3

In a shallow bowl, beat eggs with 3 tablespoons of water.

Step 4

Heat the oil over medium-high heat in a large skillet.

Step 5

Dip the chicken in the egg wash and shake off the excess before coating both sides with the seasoned flour.

Step 6

Fry the coated chicken for 2 minutes on each side, turning once, until golden. Transfer to a large platter in a single layer.

Step 7

If there are any burned bits in the pan, remove the oil, wipe clean with a paper towel and add 2 tablespoons of oil. If not, add more oil as needed.

Step 8

Place the garlic in the pan and saute until fragrant (about 30 seconds).

Step 9

Add The mushrooms and cook until browned and their moisture has evaporated. Then add the sundried tomatoes and mix to combine.

Step 10

Add the spinach and cook until wilted. Add the half and half, stock, vinegar, parmesan cheese, pepper, and basil. Season lightly with salt, stir to combine, and bring to a boil.

Step 11

reduce the heat to low and simmer for 5 minutes, then taste for seasoning. Add salt as needed, and add the cooked chicken. Raise the heat to medium-high and return to a boil.

Step 12

Lower the heat to low, and simmer until the chicken warms through and the sauce thickens slightly (about 5 minutes).

Step 13

Serve Hot.