Tuscan Chicken Recipe (with Video)

1. Slice your chicken into halves, and pound the halves into thin pieces.
2. Combine 1/3 C flour, all the spices and 1/3C Grated Parmesan cheese into a bowl. Stir to combine.
3. Dredge the chicken pieces through the flour until fully covered. If you want the flour mixture to really stick, dip the chicken in mixed up egg first, then dip into the flour.
4. In a large skillet over medium high heat, add the oil from the sun dried tomatoes and 2 tbs of butter.
5. When the butter is melted, cook the chicken until golden on each side, and cooked through. There should be some crispiness to the chicken. Remove from skillet and set aside. You may have to cook the chicken in two batches, as you do not want to overcrowd the pan.
6. Add the remaining butter to the skillet, and using a spoon, scrape up all the browned bits from the bottom of the pan and mix them with the butter.
7. Add in the shallot and cook until it begins to turn translucent.
8. Add in the garlic and stir to combine.
9. When the garlic is fragrant, add in the tomato paste and sun dried tomatoes. Stir until the paste is incorporated, and everything is a rust color.
10. Stir in the 1 tablespoon flour, and allow sauce to thicken about 1 minute.
11. Stir in the heavy cream, chicken stock, and parmesan cheese. Taste the sauce to see if you want to add any more seasonings. Add as needed.
12. If the sauce is too thick, add more cream or stock until it is your desired consistency, but the sauce should be able to coat the back of a clean spoon.
13. Add in the spinach, and reduce the heat to low and stir until the spinach wilts.
14. Add the chicken (and any juices from the plate) back into the skillet. Cook for another 2-3 minutes to heat the chicken up, and turning the chicken about half way through.
15. Garnish with fresh parsley.