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Export 14 ingredients for grocery delivery
Step 1
Mix together the flour, salt, and pepper in a small bowl.
Step 2
Dredge the sliced chicken in the flour mixture until both sides of the chicken strips are well coated.
Step 3
Heat oil in a 10-inch skillet over medium heat. Place the chicken strips in the pan and cook for 3 minutes on one side. Flip the chicken over and cook for another 3 minutes, until the chicken has lightly browned and is cooked through. Transfer to a plate and set aside.Pro Tip: Resist the urge to move the chicken as it cooks or to flip it more than once. Allow the chicken to stay in the same place for 3 minutes and then flip the chicken over. When the chicken is ready, it will naturally release from the pan.
Step 4
Add the onions to the pan and cook, stirring frequently, until the onions have softened and are translucent, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring constantly for 30 seconds.
Step 5
Add the broth and deglaze the pan by scraping any bits stuck to the pan with a rubber spatula or a wooden spoon.
Step 6
Add the cream, sun-dried tomatoes, tomato paste, and Italian seasoning. Stir frequently while the mixture comes to a boil.
Step 7
Reduce the heat to medium-low and gently simmer, uncovered until the sauce has thickened, about 3 to 5 minutes.Pro Tip: Allow the sauce to simmer until it has reduced by half.
Step 8
Stir in the grated Parmesan cheese and spinach. Simmer until the spinach has wilted.
Step 9
Add the chicken back to the pan and simmer until the chicken has warmed through.
Step 10
Transfer the chicken and sauce to a bowl and top with fresh basil.
Step 11
Enjoy hot.
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