Tuscan-Style Chicken with Bacon and Sun-Dried Tomato Garlic Cream Sauce

Instructions

1. 1
   Pat chicken breasts dry, slice into cutlets if thick, and season both sides with salt, pepper, and Italian seasoning.
2. 2
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken cutlets for 3-4 minutes per side until golden and cooked through. Remove to a plate and tent with foil.
3. 3
   Lower heat to medium. In the same skillet, add chopped bacon and cook until crisp, about 5 minutes. With a slotted spoon, transfer bacon to a paper towel–lined plate.
4. 4
   If needed, add remaining olive oil. Stir in garlic and sun-dried tomatoes, sautéing for about 1 minute until fragrant.
5. 5
   Pour in heavy cream and chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer for 2-3 minutes.
6. 6
   Stir in the grated Parmesan until the sauce is smooth. Add baby spinach and let it wilt, about 1 minute.
7. 7
   Return chicken and bacon to the skillet. Spoon sauce over chicken, simmer 2 minutes, then garnish with fresh basil and serve hot.