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.