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1. Slice each chicken breast horizontally into two thin cutlets. Pat dry and season both sides with kosher salt, black pepper, smoked paprika and dried oregano.
2 piece boneless skinless chicken breasts,
1.5 tsp kosher salt,
0.5 tsp black pepper,
0.5 tsp smoked paprika,
1 tsp dried oregano
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2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken for 4 to 5 minutes per side until deeply golden and cooked through to 74°C (165°F). Transfer to a plate and tent loosely with foil.
2 tbsp olive oil
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3. Reduce the heat to medium and melt the unsalted butter in the same skillet, scraping up the browned bits. Cook the shallot, finely diced, for 2 minutes until soft, then add the garlic, minced, and the sun-dried tomatoes, chopped, and cook for 1 minute until fragrant.
1 tbsp unsalted butter,
1 piece shallot,
5 clove garlic,
0.5 cup sun-dried tomatoes in oil
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4. Pour in the white wine and simmer for 3 minutes until reduced by half, then add the chicken stock and simmer 2 minutes more.
0.5 cup dry white wine,
0.5 cup chicken stock
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5. Stir in the heavy cream and simmer gently for 4 to 5 minutes until lightly thickened and able to coat the back of a spoon. Reduce the heat to low and whisk in the Parmigiano-Reggiano until smooth, without letting the sauce boil.
1 cup heavy cream,
0.8 cup Parmigiano-Reggiano, finely grated
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6. Add the baby spinach and stir for 1 to 2 minutes until just wilted. Finish with the lemon juice and adjust the seasoning with salt and pepper.
1.5 tsp kosher salt,
0.5 tsp black pepper,
4 cup baby spinach,
1 tsp lemon juice
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7. Return the chicken and any resting juices to the skillet and spoon the sauce over the top. Simmer gently for 2 to 3 minutes to rewarm and glaze the chicken.
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8. Tear the fresh basil leaves over the chicken just before serving, and serve straight from the skillet.
0.2 cup fresh basil leaves
