Instructions

• Pat the 4 boneless skinless chicken breasts dry and cut each breast in half lengthwise to make cutlets.
• In a small bowl, combine 2 teaspoons paprika, 1 teaspoon onion salt, 1/2 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken cutlets.
• Heat 2 tablespoons extra virgin olive oil in a large, high-sided 12-inch skillet over medium heat.
• Add the chicken cutlets to the skillet and brown about 4–5 minutes per side, until golden. The chicken may not be fully cooked through; transfer the cutlets to a plate and set aside.
• In the same skillet, add 2 tablespoons unsalted butter. When the butter has melted, add 1/2 cup chopped sundried tomatoes and 3 cloves minced garlic. Sauté about 30 seconds, until the garlic is fragrant.
• Add 3 cups roughly chopped spinach and the drained can of chopped artichoke hearts. Sauté 2–3 minutes, until the spinach wilts and the artichokes are warmed.
• Pour in 1-1/2 cups heavy cream, add 1/2 cup fresh grated Parmesan cheese and 1 teaspoon Dijon mustard. Stir to combine and reduce the heat to medium-low so the sauce comes to a gentle simmer (do not boil).
• Nestle the chicken cutlets back into the skillet, spooning sauce over them. Simmer gently 5–10 minutes, until the chicken is fully cooked (internal temperature 165°F) and the sauce thickens slightly.
• Taste the sauce and add salt if needed. Sprinkle 1/4 cup minced fresh basil over the dish just before serving.
• Serve the creamy Tuscan chicken over rice or pasta, or alongside roasted vegetables.