Method

• Slice 4 breasts horizontally into 8 cutlets. Mix 1/3 cup flour, 1 teaspoon paprika, 1 teaspoon each thyme and oregano, and 1/2 teaspoon each salt and pepper; season chicken with the remaining 1/2 teaspoon each salt and pepper, then lightly dredge.
• Heat 2 tablespoons olive oil over medium heat; sear cutlets in batches for about 3–5 minutes per side, until browned and about 155–160°F. Transfer to a plate and immediately continue making the sauce.
• Add the remaining 2 tablespoons oil and 2 cups sliced mushrooms; cook over medium heat for 3–5 minutes until their liquid mostly evaporates. Add 3 minced garlic cloves, 1/2 cup sun-dried tomatoes, 1/3 cup sliced olives, 1 teaspoon chili flakes, and the remaining 1 teaspoon each thyme and oregano; stir for 1 minute.
• Add 1/2 cup cream and 1/2 cup stock and bring to a gentle simmer. Reduce to low, stir in 1 cup Parmesan and 2 cups spinach, and cook for about 2 minutes until melted and wilted.
• Return cutlets and juices; cook at a gentle simmer for about 1–3 minutes or until the thickest centers reach 165°F. If a cutlet reached 165°F during searing, return it only off the heat after the sauce is ready; loosen sauce with water as needed and serve 2 cutlets per portion.