Tuscan Chicken

First, season the chicken breasts with salt and pepper on both sides. Dredge each chicken breast in white whole wheat flour, shaking off any excess.

In a large skillet or pan, heat the olive oil over medium-high heat.

Add the chicken breasts to the skillet and cook for about 5 to 6 minutes on each side until they are browned and fully cooked. The internal temperature of the chicken should reach 165°F (74°C). Once cooked, transfer the chicken to a plate and set aside.

In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.

Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.

Stir in the heavy cream and bring the sauce to a gentle simmer.

Add the chopped sun-dried tomatoes, baby spinach, dried oregano, dried basil, and dried thyme to the sauce. Stir well to combine.

Let the sauce simmer for about 2 to 3 minutes to allow the flavors to meld and the spinach to wilt.

Then, stir in the grated Parmesan cheese until the sauce becomes creamy and smooth.

Return the cooked chicken breasts to the skillet and let them simmer in the sauce for an additional 2 to 3 minutes to absorb the flavors.

Taste the sauce and adjust the seasoning with salt and pepper, if needed.

Finally, serve the Tuscan Chicken hot. Garnish with fresh basil leaves, if desired.