Tuscan Chicken

Prep the chicken: Mix the flour, salt and pepper in a bowl (or place in a large zip lock bag). Cut the chicken in half widthwise, so each piece is no thicker than 1/2 inch thick. If your chicken is already somewhat thin, pound the chicken with a meat mallet, down to under 1/2 thick.

Sear the chicken: Dredge each piece of chicken, shaking off excess. Heat 1/2 of the oil and butter in an extra-large skillet over medium-high heat. Carefully place in the hot skillet, searing each side until golden brown about 5 minutes on each side. Don't worry about cooking the chicken completely through; just focus on getting a nice golden crust. Set aside on a plate.

Make the cream sauce: Lower the heat to medium. Add remaining olive oil and butter to the pan. Add shallots, garlic, rosemary and thyme. Stir, sautéing for about 3 minutes. Add wine and let it cook off for 2 minutes. Add broth, cream, sun dried tomatoes. Add chicken in and simmer for five minutes or until it registers 165°F for breasts.

Finish with spinach and cheese: Nestle in the spinach, Pushing it into the sauce around the chicken to wilt. Sprinkle with pecorino. Add salt and pepper to taste.

Serve over polenta, pasta, mashed potatoes, rice or cauliflower rice.