Step 1

Place fine mesh sieve over the top of a small mixing bowl, then pour the contents of the sun dried tomato jar into the sieve.  The oil will drain into the mixing bowl, which is what is used to cook the chicken. Set both the bowl and the drained tomatoes aside.

Step 2

Hold your knife parallel to the cutting board and carefully slice the chicken from right to left (if you're a righty)... opening the chicken breast up like a book.  Slice all the way through, so you now have 4 thinly sliced pieces of chicken.

Step 3

Season chicken on both sides with onion powder, paprika, Italian seasoning, salt and pepper.

Step 4

Add 3 Tbsp of the reserves sun dried tomato oil to large skillet (I use cast iron or stainless steel) and heat over MED HIGH heat.

Step 5

Add chicken and cook about 3-5 minutes per side, until golden.  Remove to a plate and cover loosely with foil to keep warm.

Step 6

If skillet isn't big enough to cook all 4 pieces of chicken at once, cook the chicken in batches.

Step 7

Reduce heat to MED. Add butter and melt.  Add sun dried tomatoes and garlic and cook about 30 seconds to 1 minute.

Step 8

Add flour and stir. Cook about 1 minute.

Step 9

Carefully pour in chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Pour in heavy cream and mustard and stir well to combine.

Step 10

Season with Italian seasoning, rosemary and black pepper. Cook 2-4 minutes, or until thickened slightly.

Step 11

Stir the baby spinach into the sauce, cooking about 2-3 minutes, until it starts to wilt. Stir in Parmesan cheese.

Step 12

Add chicken back to the skillet, and spoon sauce over the chicken, turning to coat.

Step 13

Top with additional Parmesan cheese if desired.