Prepare the Chicken: In a shallow bowl, mix together the plain flour, salt, and black pepper. Pat the chicken breasts dry with a paper towel, then dredge each one in the flour mixture, shaking off any excess. This light coating helps to create a lovely golden crust.

Sear the Chicken: Heat the olive oil and butter in a large, heavy-bottomed frying pan over a medium-high heat. Once the butter is melted and foaming, carefully place the chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Cook for 5-7 minutes on each side, until golden brown and cooked through (the internal temperature should reach 74°C). Remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the minced garlic to the pan and cook for about 60 seconds until fragrant, stirring constantly to prevent it from burning. Add the chopped sun-dried tomatoes and dried oregano, and cook for another minute.

Build the Sauce: Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom—this is where so much flavour is hiding! This technique, known as creating a fond, is key to a deep, savoury sauce.

Make It Creamy: Bring the stock to a simmer and let it reduce by about a third, which should take 3-4 minutes. Reduce the heat to low, then slowly pour in the double cream, stirring continuously. I find that letting the cream come to room temperature for about 15 minutes before adding it to the hot pan helps prevent it from splitting.

Add Cheese and Spinach: Gently stir in the grated Parmesan cheese until it has melted and the sauce is smooth. The cheese will get gloriously melty and thicken the sauce nicely. Add the fresh spinach in large handfuls, stirring it into the sauce until it has completely wilted. This may look like a lot of spinach at first, but it cooks down significantly.

Finish the Dish: Return the seared chicken breasts (and any juices from the plate) to the pan, nestling them into the creamy sauce. Let everything simmer together gently for 2-3 minutes, allowing the chicken to warm through and soak up the flavours of the sauce.

Serve Immediately: Spoon the sauce over the chicken and garnish with fresh basil or parsley if you like. Serve hot with your favourite sides.