Slice each chicken breast in half lengthwise into two equal-sized cutlets. In a large shallow bowl, whisk together the flour, salt and pepper. Dredge the thin chicken breasts in the flour mixture one at a time, thoroughly coating both sides of each cutlet in flour. Shake to release any excess flour.

Heat the oil in a large nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, cook the chicken breasts for three to four minutes on each side or until lightly browned and cooked through. Move the chicken to a plate. Continue cooking the rest of the cutlets. Hold the cooked chicken aside. Editor's Tip: Cook the chicken in batches and leave space around each piece so that steam can escape and the meat can brown.

Reduce the skillet heat to medium and add the butter. When it's melted, add the minced garlic and saute for 30 to 60 seconds until fragrant. Pour in the chicken stock, and stir in the sun-dried tomatoes, red pepper flakes, oregano and thyme. Simmer the mixture for one to two minutes.

Add the heavy cream to the pan. Simmer the sauce for four to five minutes, stirring occasionally. Add the baby spinach and ¾ cup grated Parmesan. Stir the sauce gently for one to two minutes until the spinach wilts.

Return the chicken to the pan and simmer for three to four minutes, spooning the sauce over the chicken until it's warmed through. Serve the chicken on a platter or individual plates, spooning the sauce on top. Sprinkle with the remaining ¼ cup Parmesan and fresh basil leaves. If desired, serve with pasta or a side of your choice.