This indulgent recipe for marry me chicken may just land you a proposal. The sauce is that good!

Ingredients

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds boneless skinless chicken breasts
• 2 tablespoons canola oil
• 1 tablespoon butter
• 3 garlic cloves, minced
• 3/4 cup chicken stock
• 1/3 cup julienned oil-packed sun-dried tomatoes
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 3/4 cup heavy whipping cream, warmed
• 1-1/2 cups fresh baby spinach
• 1 cup grated parmesan cheese, divided
• fresh basil leaves, for garnish
• optional: hot cooked pasta, rice, or mashed potatoes

Directions

1. Slice chicken breasts in half lengthwise into two equal-sized cutlets. In a large shallow bowl, whisk together flour, salt and pepper. Dredge chicken breasts in flour mixture one at a time, coating both sides of each cutlet; shake to release any excess flour.
2. Heat oil in a large non-stick skillet over medium-high heat. Working in batches to not overcrowd the pan, cook chicken breasts 3-4 minutes per side or until lightly browned and cooked through. Transfer chicken to a plate. Repeat with remaining chicken breasts.
3. Reduce skillet heat to medium; add butter. Stir in garlic; cook 30-60 seconds or until fragrant. Add chicken stock, sun-dried tomatoes, red pepper flakes, oregano and thyme. Simmer 1-2 minutes. Add heavy cream; simmer 4-5 minutes, stirring occasionally. Stir in baby spinach and 3/4 cup Parmesan; stir until spinach gently wilts, 1-2 minutes. Return chicken back to the pan; simmer 3-4 minutes or until chicken is heated through, spooning sauce over top.
4. Serve chicken on a platter; spoon sauce on top. Sprinkle with remaining 1/4 cup Parmesan and fresh basil. If desired, serve with pasta or side of your choice.